Spinach and Feta Crêpes
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Source: https://recipheon.com/en/recipes/main-dishes/spinach-and-feta-crepes
About this recipe
Spinach and feta crêpes are a savory meal of soft crêpes with a salty, herbaceous filling. Sautéing the spinach with garlic removes excess moisture and deepens its flavor, while feta adds creaminess and a salty contrast. Cook off the filling thoroughly before rolling so the crêpes do not become soggy and hold together. After rolling, brown the crêpes briefly in a skillet so both sides are golden and the filling is hot. They taste best freshly prepared, while the filling is hot and the crêpes are still soft.
Ingredients
Servings: 6
6 crêpes
300 g spinach
80 g feta cheese
1 clove garlic
1 tablespoon olive oil
Steps
Heat 2 teaspoons olive oil in a skillet over medium heat. Add the finely chopped garlic, add the spinach after 20 seconds, and cook for 5–7 minutes, until wilted and all visible liquid has evaporated. Remove from the heat, stir in the crumbled feta, and let cool slightly.
Divide the filling among the 6 crêpes and roll each one up tightly.
Wipe out the skillet, heat the remaining 1 teaspoon of olive oil over medium-low heat, and arrange the crêpes seam-side down. Heat for 3 minutes, turn, and heat for another 2–3 minutes.
Remove the crêpes when they are golden brown on both sides and the filling is hot in the center.
Serve immediately.
Estimated nutrition
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