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Savory pancakes with spinach, feta and pine nuts

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Ingredients for 2 servings:

  • 2 m.-sized eggs
  • 150 ml milk, 1.5%
  • 150 ml carbonated mineral water
  • 200 g spelt flour
  • Salt
  • 200 g creamed spinach, frozen, thawed
  • ½ onion(s)
  • 100 g feta cheese, shredded
  • 1 garlic clove(s)
  • e.g. salt and pepper
  • n. B. Nutmeg
  • e.g. pine nuts

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegetarian

Mix the eggs, milk, mineral water, flour, and salt with a hand mixer. Cook 5 pancakes one after the other in a non-stick pan over medium heat (you can do this without oil if you have a good pan; I always use a little non-stick spray). In the meantime, peel and press the garlic clove. Peel and finely dice the onion. Toast the pine nuts. In a second pan, sauté the spinach, garlic, and onion over medium heat for a few minutes. Season with salt, pepper, and nutmeg. Stir in the feta cheese and pine nuts. Spread the filling on the pancakes and roll them up.

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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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