Shepherd's pancakes

Ingredients for 3 servings:

• 5 eggs
• 125 g flour
• 125 ml milk
• salt and pepper
• nutmeg
• 125 ml mineral water
• 2 onions
• 3 cloves garlic
• 300 g leaf spinach, fresh or frozen
• 1 tbsp oil
• 3 tomatoes
• 200 g feta cheese
• possibly chili

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

simple, quick, delicious

Mix the eggs, flour, and milk into a smooth batter and season generously with salt and pepper. Let it rest for about 15 minutes. Preheat the oven to 180°C (fan oven, gas mark 2). In the meantime, finely dice the onions and chop the garlic. Heat the oil in a pan and sauté the onions and garlic until translucent. Drain the spinach well (it’s best to squeeze some of the liquid out of frozen spinach) and fry in the pan until it has collapsed slightly. Season with salt, pepper, and nutmeg. Dice the tomatoes and feta cheese. Stir the mineral water into the batter. Don’t worry if the batter is soft; it’s meant to be. It will firm up during baking. Line the oven tray with baking paper and pour the batter evenly into the pan. Top with tomatoes, spinach, and cheese. Season to taste (I like to add a little chili for just the right amount of heat). Place in the oven and bake for about 20-25 minutes, until the edges are browned. You can, of course, top the dough with other tasty treats (e.g., bacon, ham, or ground meat for those who can’t do without meat).