Keema Filled Pancakes Keema Filled Pancakes

Keema Filled Pancakes

Prepared savoury pancakes filled with lamb keema, baby spinach leaves and crumbled Feta then served witha cucumber and cherry tomato salad. A perfect supper dish.

prep time
10 mins

cook time
10 minutes

4 people


  • 375g prepared lamb keema (see easy lamb keema recipe)
  • 6-8 prepared plain pancakes
  • 50-75g baby spinach leaves, roughly torn
  • 50g Feta cheese, crumbled
  • Small handful freshly chopped flat-leaf parsley or coriander, optional
  • Extra crumbled Feta cheese, to garnish


  1. Put the prepared keema in a large mixing bowl and stir with a wooden spoon to break up the mixture.

  2. Lay each pancake on a clean chopping board and spoon 30ml/2tbsp of the keema mixture down the centre.  Add the spinach leaves and top with the Feta.  Roll up and transfer to a lightly oiled heatproof dish.

  3. Cook in a preheated oven at 220°C, 200°C Fan,  Gas Mark 7,  for 10 minutes until piping hot.

  4. Transfer the pancakes to warm plates, cut in half, sprinkle with the herbs if used and serve immediately with a cucumber and tomato salad.