Millet Pancakes with Spinach Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g millet
- 0.25 liter ¼ milk, lukewarm
- 2 egg (s)
- salt
- pepper
- 500 g spinach
- 1 onion (s)
- 1 clove garlic
- 4 tablespoon oil (olive oil)
- salt and pepper
- nutmeg
- 200 g sheep cheese
- 1 cup cream
- cumin
Print Recipe
Pin Recipe Instructions
- Finely grind the millet and mix with the milk, eggs, salt and pepper. Let it soak for 30 minutes. Wash and roughly chop the spinach, finely dice the onion and garlic and sauté in the oil. Add the spinach and cook until it collapses. Season to taste with salt, pepper, nutmeg and cumin. Crumble the sheep cheese. Bake thin pancakes from the batter and fill them with the vegetables and half of the sheep`s cheese. Roll up and layer in a well-buttered baking dish. Pour the cream over the pancakes, sprinkle with the remaining cheese and bake in the oven at 200 ° C for 15 minutes until golden yellow.
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