Savory Spinach and Ricotta Crepes are the elegant dinner that's secretly simple — ready-to-use crepes wrapped around lemony spinach and ricotta, baked in marinara. A ribbon of Alfredo on top makes it feel restaurant-fancy. About an hour start to finish.
Craving a cozy, restaurant-worthy dinner that’s secretly simple to make? Look no further! These Savory Spinach and Ricotta Crepes are the ultimate comfort food mash-up. We’re taking the classic flavors of manicotti and giving them a delicate, elegant twist by swapping pasta for tender, ready-to-use crepes. Filled with a luscious blend of creamy ricotta, wilted spinach, and a hint of aromatic fennel and lemon, these beauties are baked in a dreamy combination of zesty marinara and rich Alfredo sauce. It’s a show-stopping vegetarian main course that’s perfect for a weeknight treat or a special occasion.
Ingredients
• 1 cup / 150g (5.3 oz) chopped fennel, from 1 medium bulb
• 3 cloves garlic, minced
• 1 tablespoon / 15 ml (0.5 fl oz) olive oil
• 6 ounces / 170g (6 oz) fresh baby spinach
• 1 large egg, lightly beaten
• 15 ounces / 425g (15 oz) ricotta cheese
• 2/3 cup / 65g finely shredded Parmesan cheese
• 1/2 teaspoon (10 ml / 0.3 fl oz) dried Italian seasoning, crushed
• 1/2 teaspoon (10 ml / 0.3 fl oz) finely shredded lemon zest
• 17 ounces / 480g (16.9 oz) jar marinara sauce
• 1 package 4.5 to 5 ounces / 125 to 140g (4.9 oz) ready-to-use crepes, about 10 crepes
• 10 ounces / 280g (9.9 oz) refrigerated Alfredo pasta sauce
• 1 cup / 4 ounces / 113g (4 oz) shredded fontina cheese
Instructions
1. Preheat your oven to 375°F / 190°C. In a large skillet, heat the olive oil over medium heat. Add the chopped fennel and minced garlic, cooking for 3-4 minutes until tender and fragrant. Add the spinach, cover, and cook for about 2 minutes more, just until wilted.
2. Transfer the cooked vegetable mixture to a fine-mesh sieve. Using the back of a large spoon, press firmly to squeeze out as much excess liquid as possible. This is a crucial step for a creamy filling!
3. In a large bowl, combine the lightly beaten egg, ricotta cheese, Parmesan cheese, Italian seasoning, and lemon zest. Stir until well-mixed, then fold in the drained spinach and fennel mixture.
4. Prepare your baking dish by spreading half of the marinara sauce evenly over the bottom of an ungreased 3-quart rectangular baking dish (a 9×13 inch pan is perfect).
5. Lay one crepe flat and spoon about 1/3 cup (720 ml) of the ricotta filling down its center. Roll it up snugly and place it seam-side down in the prepared baking dish. Repeat with the remaining crepes and filling.
6. Spoon the rest of the marinara sauce in a strip down the center of the rolled crepes. Pour the Alfredo sauce over the top, spreading it to cover the crepes. Finish by sprinkling the shredded fontina cheese evenly over everything.
7. Bake, uncovered, for 25 to 30 minutes. The dish is ready when the sauces are bubbling around the edges and the cheese is melted and golden.
8. Let the dish stand for 10 minutes before serving. This allows it to set up, making it much easier to serve.
Nutritional Information
• PER SERVING: 672 calories, 47 g (1.66 oz) total fat (15 g / 0.53 oz saturated fat), 159 mg cholesterol, 1,297 mg sodium, 36 g (1.27 oz) carbohydrate, 4 g (0.14 oz) fiber, 28 g (0.99 oz) protein.
Pro Tips
• Don’t skip pressing the liquid from the spinach and fennel. A dry filling is key to preventing soggy crepes and ensures a rich, creamy texture.
• This dish can be fully assembled up to 24 hours in advance. Cover and refrigerate, then add 10-15 minutes to the baking time when you’re ready to cook.
• Feel free to substitute the fontina with shredded mozzarella, provolone, or a Gruyère blend for a different, delicious flavor profile.
FAQ
Q: Is this spinach and ricotta crepe recipe a good source of protein
A: Yes, this is a protein-rich vegetarian dish. The combination of ricotta, Parmesan, and fontina cheeses, along with an egg in the filling, provides approximately 28 grams (0.99 oz / 28.1 g) of protein per serving, making it a satisfying and complete meatless main course.
Q: Can I make these spinach and ricotta crepes vegan
A: While this recipe relies heavily on dairy, you can make a vegan version with careful substitutions. Use a high-quality vegan ricotta (tofu or cashew-based), a vegan parmesan alternative, and a plant-based egg replacer for the filling. For the sauces, choose a dairy-free alfredo and top with your favorite vegan shredded cheese, like a mozzarella or provolone style.
Q: How can I prepare these vegetarian crepes ahead of time
A: Absolutely! This dish is perfect for making ahead. You can fully assemble the crepes in the baking dish, cover it tightly, and refrigerate for up to 24 hours. When you’re ready to bake, simply add an extra 10-15 minutes to the cooking time to ensure it’s heated through.
Q: What other vegetables can I add to the crepe filling
A: This recipe is wonderfully versatile. For a different flavor, you could add finely chopped sautéed mushrooms, artichoke hearts, or sun-dried tomatoes to the spinach and ricotta filling. Just be sure to squeeze out any excess moisture from the added vegetables to keep the filling creamy and not watery.
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Savory Spinach and Ricotta Crepes
Ingredients
Method
- Preheat your oven to 375°F / 190°C.
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped fennel and minced garlic, cooking for 3-4 minutes until tender and fragrant.
- Add the spinach, cover, and cook for about 2 minutes more, just until wilted.
- Transfer the cooked vegetable mixture to a fine-mesh sieve.
- Using the back of a large spoon, press firmly to squeeze out as much excess liquid as possible. This is a crucial step for a creamy filling!
- In a large bowl, combine the lightly beaten egg, ricotta cheese, Parmesan cheese, Italian seasoning, and lemon zest.
- Stir until well-mixed, then fold in the drained spinach and fennel mixture.
- Prepare your baking dish by spreading half of the marinara sauce evenly over the bottom of an ungreased 3-quart rectangular baking dish (a 9x13 inch pan is perfect).
- Lay one crepe flat and spoon about 1/3 cup (720 ml) of the ricotta filling down its center.
- Roll it up snugly and place it seam-side down in the prepared baking dish.
- Repeat with the remaining crepes and filling.
- Spoon the rest of the marinara sauce in a strip down the center of the rolled crepes.
- Pour the Alfredo sauce over the top, spreading it to cover the crepes.
- Finish by sprinkling the shredded fontina cheese evenly over everything.
- Bake, uncovered, for 25 to 30 minutes. The dish is ready when the sauces are bubbling around the edges and the cheese is melted and golden.
- Let the dish stand for 10 minutes before serving. This allows it to set up, making it much easier to serve.
- Don't skip pressing the liquid from the spinach and fennel. A dry filling is key to preventing soggy crepes and ensures a rich, creamy texture.
