Pancake and spinach casserole

Ingredients for 4 servings:

• 4 eggs
• 400 ml milk
• 200 g flour
• 300 g leaf spinach
• 200 g cream cheese
• 30 g sunflower seeds
• 200 g cheese, grated
• 1 onion(s)
• 1 clove(s) garlic
• 2 cans tomatoes, chopped
• basil
• Vegetable stock powder
• salt and pepper
• Paprika powder or chili powder
• 200 g shepherd’s cheese
• oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Make a pancake batter from milk, eggs, and flour and let it swell. Chop the spinach, mix it with the cream cheese, sunflower seeds, and grated cheese, and season with salt and pepper. Preheat oven to 180°C (top/bottom heat). Chop the onion and garlic, fry in a little oil, add the canned tomatoes, bring to a simmer, and season with the spices and broth. Fry 8 thin pancakes from the pancake batter. Fill each pancake with the spinach mixture, roll it up, and place it in a baking dish. Pour the tomato sauce over the pancakes and sprinkle with the diced feta cheese. Bake in the oven for 10-15 minutes.