Shepherd's pancakes with spinach, feta and tomatoes

Ingredients for 4 servings:

• 125 g flour
• 5 eggs
• 125 ml milk
• 125 ml carbonated water
• 300 g fresh leaf spinach
• 1 onion(s)
• 1 garlic clove(s)
• 3 tomatoes
• 100 g feta cheese
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

Dice the onions and garlic. Then place them in a non-stick pan and sauté. Add the spinach. Once the spinach has wilted, season with pepper and salt and remove the pan from the heat. Mix the flour, eggs, and milk and let the resulting batter rise for about 10 minutes. Slice the tomatoes and dice or crumble the feta cheese. Preheat the oven to 150°C (fan oven). Line a baking tray with baking paper. Now stir the water into the batter and then pour the batter onto the tray. Spread the tomatoes, spinach, and cheese on the batter and bake the shepherd’s pancake at 150°C (fan oven) for 25-30 minutes.