Print Options:

Pesto and Ricotta Filled Spinach Crepes with Pomegranate

Yields12 ServingsPrep Time25 minsCook Time30 minsTotal Time55 mins

This is a truly great recipe: not only are these pesto and ricotta filled spinach crepes with pomegranate totally delicious, they also take minimal time and effort to make!

Pesto and Ricotta Filled Spinach Crepes with Pomegranate

For the Crepes:
 1 cup milk
 1 cup flour
 2 eggs
 2 tbsp Colavita Olive Oil, plus more for cooking the crepes.
 1 cup frozen spinach
 Pinch of salt
For the Filling:
 16 oz ricotta cheese
 1 Colavita Pesto
For the Topping:
 Fresh or frozen pomegranate seeds
 A crepe pan works best, but a frying pan will do the trick!
For the crepes:

Add all the crepe ingredients to a blender and purée until smooth. Pour it into a bowl.


Heat a crepe or frying pan over medium-low heat. Drizzle the pan with about 1 tsp of Colavita Olive Oil.


Ladle a scoop of the crepe mixture into the hot pan and swirl it around the surface of the pan, so that there is a thin, even layer.


Allow it to cook for about 1-2 minutes and flip. Cook another minute. Slide the crepe from the pan onto a dish.


Oil the pan again and repeat with the remaining batter.

For the filling:

In a small bowl, mix together the ricotta and the pesto.

To assemble:

Spoon the cheese and pesto mixture into the center of the crepe and fold in thirds.


Garnish with pomegranate seeds and serve alongside remaining cheese.

Nutrition Facts

Servings 12