Pancakes with spinach and feta cheese

Ingredients for 4 servings:

• 4 eggs
• 200 g flour
• Milk, as needed, approx. 200-250 ml
• 1 potato(s), raw
• 2 tbsp oil, for frying
• 400 g spinach, frozen
• 1 onion(s)
• 4 garlic cloves
• 2 tbsp olive oil
• 100 g sheep’s cheese
• Salt
• Pepper, adM
• 1 pinch of nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mix eggs, flour, a little salt, and milk to make a smooth pancake batter. Halve the washed potato and skewer one half, smooth side down, on a fork. Pour the frying oil into a small pan and place the prepared potato half in it. Brush the inside of a warm pan with a little oil. Fry some of the pancake batter in it on both sides over medium heat. The prepared batter should be enough for about 4 large to medium-sized pancakes. Brush the inside of each pancake with oil before frying. Keep the finished pancakes warm. Lightly squeeze the thawed spinach dry. Dice the feta cheese. Dice the onion. Finely chop the garlic and mash it into a paste with a little salt. Sauté the diced onion in the olive oil until translucent. Add the garlic paste and sauté. Add the spinach and heat through. Season with salt, pepper, and nutmeg. Mix everything with feta cheese and spread on the warm pancakes, roll up and serve immediately.