Summary

Ingredients

• 4 medium egg (s)
• 250 ml milk
• 250 ml water
• 200 g flour
• salt and pepper
• 8 tomato (s), 4 diced and 4 cut into eighths
• 1 onion (s), finely diced
• 2 tablespoon olive oil
• 1 dash Tabasco
• 375 ml vegetable stock
• 125 ml tomato juice
• 1 tablespoon cornstarch
• 100 g feta cheese, diced
• 1 garlic clove (s), finely thickened
• 600 g spinach leaves, washed and sorted
• 2 tablespoon heavy cream
• 1 handful pine nuts
• Parsley, chopped

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Instructions

1. Beat eggs with milk and water, stir in flour and season with salt. Let the dough rest for approx. 20 minutes.
2. Braise the onions with the 4 diced tomatoes in 1 tablespoon of oil. Season with salt, pepper and Tabasco, deglaze with stock and tomato juice and reduce for approx. 5 minutes. Mix the starch with 3 tablespoons of water and use it to thicken the sauce.
3. Fry the garlic with the pine nuts in 1 tablespoon of oil. Collapse the spinach on top, fold in the cheese and cream. Season with salt and pepper.
4. Bake 4 pancakes from the batter in an oiled pan, spread the spinach filling on top, roll up and serve with the sauce, tomato wedges and parsley.