Spanakopita Pancakes
Adding spinach and dill to the batter gives these pancakes their green herby goodness, then we’ve stuffed them with a creamy cottage cheese filling and topped them with a runny fried egg for a protein boost. Remember to factor in an extra hour for letting the pancake batter rest – it's worth it!
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Serves
6
FOR THE BATTER:
Spinach
Dill
Whole Milk
Egg
Plain Flour
FOR THE FILLING:
Spinach
White Onion
Garlic Clove
Cottage Cheese
Dill
Fresh Parsley
Feta
Lemon
FOR COOKING AND SERVING:
Butter
Egg
Sesame Seeds
Olive Oil
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Notes (1)
S
Sara C.
a month ago
I cannot for the life of me get the pancake to fold like that, is it a batter issue?
Chloe R.
a month ago
·Admin
Hi Sara! Would recommend resting your batter for at least 30 mins. And make sure the pancake is thin! The thinner, the more flexible.