Greek Spinach and Onion Crepes
A savory crepe inspired by Spanakopita flavors, featuring sautéed spinach, dill, and scallions.
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Ingredients
- 1 cup All-purpose flour
- 1 1/4 cups Milk
- 2 pieces Large eggs
- 2 tablespoons Melted butter
- 10 ounces Fresh baby spinach, chopped
- 4 stalks Scallions, thinly sliced
- 1 cup Crumbled feta cheese
- 2 tablespoons Fresh dill, minced
- 1 tablespoon Olive oil
- 1 clove Garlic, minced
- 1/8 teaspoon Nutmeg
- 1/2 teaspoon Salt and black pepper(optional)
Instructions
- 1
In a blender, combine flour, milk, eggs, and melted butter; pulse until smooth and let the batter rest for 20 minutes.
- 2
Heat olive oil in a large skillet over medium heat and sauté the scallions and garlic for 2 minutes until fragrant.
- 3
Add the chopped spinach to the skillet in batches, cooking until wilted and all excess moisture has evaporated.
- 4
Stir in the fresh dill, nutmeg, salt, pepper, and crumbled feta, then remove from heat and set aside.
- 5
Lightly grease a non-stick crepe pan and pour 1/4 cup of batter, swirling quickly to coat the bottom.
- 6
Cook the crepe for 1-2 minutes until the edges lift, flip carefully, and cook for another 30 seconds.
- 7
Place a generous portion of the spinach mixture in the center of each crepe and fold into quarters or roll tightly.
- 8
Serve warm, optionally garnished with an extra sprinkle of feta or a dollop of Greek yogurt.
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