Greek pancake

Ingredients for 4 servings:

• 450 g spinach, frozen
• 2 eggs
• 150 g flour
• salt and pepper
• 200 ml milk
• 2 garlic cloves
• 100 g sheep’s cheese (feta)
• 1 tbsp olive oil
• 30 g pine nuts
• 30 g sesame seeds
• Vegetable oil, for frying

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

steam, fry, roll – done!

Thaw the spinach and squeeze out any excess liquid. Whisk the eggs, add the flour, and a pinch of salt. Stir in enough milk with a whisk to form a thin, smooth batter. Let the batter rest for about 10-15 minutes. Preheat the oven to 70 degrees Celsius (160 degrees Fahrenheit). Peel and finely chop the garlic, and dice the cheese. Heat olive oil in a non-stick pan and briefly toast the garlic, pine nuts, and sesame seeds. Set aside 1 tablespoon for garnish. Add the spinach, heat through, and season generously with salt and pepper. Heat a little vegetable oil and cook thin pancakes one at a time. Keep warm in the preheated oven until all the pancakes are cooked. Spread the spinach and cheese among the pancakes. Roll up the pancakes and cut into pieces as desired. Sprinkle with the remaining sesame and pine nut mixture and serve.