Greek Pancake

Summary

Ingredients

• 450 g spinach, frozen
• 2 egg (s)
• 150 grams flour
• salt and pepper
• 200 ml milk
• 2 cloves garlic)
• 100 g sheep cheese, (feta)
• 1 tablespoon olive oil
• 30 g pine nuts
• 30 g sesame seeds
• Vegetable oil, for frying

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Instructions

1. Let the spinach thaw and squeeze out the resulting liquid well.
2. Whisk the eggs, add the flour and a pinch of salt. Stir in as much milk with the whisk until a thin, smooth dough is formed. Let the dough soak for about 10-15 minutes.
3. Preheat the oven to 70 degrees. Peel and chop the garlic and dice the cheese.
4. Heat the olive oil in a non-stick pan and briefly toast the garlic, pine nuts and sesame seeds in it. Put 1 tablespoon of it aside for decoration. Add the spinach, heat it up and season with plenty of pepper and salt.
5. Heat a little vegetable oil and bake thin pancakes one at a time. Keep warm in the preheated oven until all of the pancakes are done.
6. Spread the spinach and cheese on the pancakes. Roll up the pancakes and cut into pieces as desired. Sprinkle with the remaining sesame and pine nut mixture and serve.