Spinach pancakes

Ingredients for 2 servings:

• 300 g whole wheat flour
• 300 ml milk
• ½ tsp salt
• ¼ tsp black pepper, freshly ground
• e.g. nutmeg, freshly grated
• n. B. Garlic clove(s), freshly pressed or finely chopped
• 3 eggs
• 1 package of frozen spinach (450 g)
• e.g. fat for frying, oil or clarified butter
• 200 g feta cheese

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

with spinach in the dough, not as a filling, also suitable as a party snack

Thaw the spinach, ideally the day before, as it takes quite a while. Whisk the flour, milk, and spices together well and let them swell slightly, about 5-10 minutes. Then add the eggs and knead into a fairly thick batter. Mix the spinach evenly into the batter. Coarsely grate the feta or simply crumble it. Fry the pancakes one after the other in hot fat (butter or oil), sprinkling about 1/6 of the feta cheese on each pancake after turning it over and cooking until done. A 20 cm pan will make about 6 pancakes, which, depending on the side dishes and hunger, will serve 2-3 people. Serve with thick/chunky tomato sauce or tomato salad, for example—but they’re also delicious on their own. Leftover pancakes can be cut into strips once they’ve cooled and served as pancakes in broth. For a party, you can also bake the dough in a well-greased rectangular pan (about 20 x 30 cm) at about 175°C (350°F) top/bottom heat until the dough is cooked through. Then cut into bites/cubes and serve with toothpicks (with spicy salsa or something similar, if desired). If using frozen leaf spinach, you’ll need to roughly chop it before adding it to the batter. The frozen spicy spinach is already chopped.