in Recipes

Millet pancakes with spinach filling

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Ingredients for 4 servings:

  • 150 g millet
  • ¼ liter milk, lukewarm
  • 2 eggs
  • Salt
  • pepper
  • 500 g spinach
  • 1 onion(s)
  • 1 clove(s) garlic
  • 4 tbsp oil (olive oil)
  • salt and pepper
  • nutmeg
  • 200 g sheep’s cheese
  • 1 cup of cream
  • cumin

Instructions

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

Finely grind the millet and mix with the milk, eggs, salt, and pepper. Let it stand for 30 minutes. Wash and roughly chop the spinach, finely dice the onion and garlic, and sauté in the oil. Add the spinach and sauté until it collapses. Season with salt, pepper, nutmeg, and cumin. Crumble the feta cheese. Make thin pancakes from the batter and fill with the vegetables and half of the feta cheese. Roll them up and arrange them in a well-buttered baking dish. Pour the cream over the pancakes, sprinkle with the remaining cheese, and bake in the oven at 200°C for 15 minutes until golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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