Chrissis Stuffed Spinach Pancakes
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
For the dough:
- 150 ml goat milk
- 100 ml mineral water
- 100 g flour
- 3 egg (s), size M
- 0.5 teaspoon ½ salt
For the filling:
- 1 ½ kg spinach
- 2 onions)
- 2 cloves garlic
- 10 cocktail tomatoes
- 150 g sheep cheese, low in fat
- Salt and pepper, freshly ground
- Nutmeg, freshly ground
- 8 teaspoons oil
Print Recipe
Pin Recipe Instructions
- First, for the pancake batter, put the flour in a bowl. Add the eggs, salt, mineral water and goat milk and mix everything with a whisk. Work quickly to avoid lumps. Then cover the bowl and set the dough aside to swell.
- Now wash the spinach thoroughly. If necessary, change the water several times until the spinach is free of sand.
- Peel the onions and garlic, chop both finely and fry in 2 teaspoons of oil. Add the spinach while dripping wet and simmer over medium heat until the liquid has evaporated. Season with salt, pepper and nutmeg. Set aside and let cool down a bit.
- Wash and halve the cocktail tomatoes. Drain the sheep`s cheese and cut into fine pieces. Mix both with the spinach.
- Heat 1/2 teaspoon of oil in a coated pan and gradually bake 8 pancakes. Or you bake 6 thicker pancakes and only have 6 pancakes in total. One serving is 2 pancakes.
- Place one eighth (one sixth) of the filling on each pancake, roll up and serve immediately.
- A total of 28 pts, with 3 servings per serving 9.5 points, with 4 servings per serving 7 pts.
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