SPINACH AND FETA PANCAKE WRAPS
Provided by Michael Symon : Food Network
Categories side-dish
Time 1h35m
Yield 16 to 24 wraps
Number Of Ingredients 13
Steps:
- Mix together eggs, butter, cream, and water. Mix together flour and salt. Whisk wet mixture into flour until smooth. Fold in egg whites and let rest for 15 minutes. Place a nonstick pan over medium heat lightly brush with oil. Place 1 ounce of batter in pan and saute both sides until lightly brown. Repeat with remaining batter. For the filling, melt the butter in a large saute pan and add the garlic. When the garlic browns slightly, add the spinach. Saute until spinach is cooked and let cool. Mix with remaining ingredients. Place 2 tablespoons of filling in each pancake and roll them up. Place rolls in 400-degree oven for 4 minutes. Remove from oven and serve.
SPINACH AND FETA CREPES
Delicious and easy to make and can be made in advance.Very savoury and perfect for a light lunch or dinner served with a green salad. I'm proud to say this is my very own recipe!
Provided by Karin...
Categories One Dish Meal
Time 1h
Yield 8 filled crepes, 4 serving(s)
Number Of Ingredients 15
Steps:
- Wash spinach and remove stalks.
- Place in bowl and microwave for a very short time- divide the spinach leaves into 2-3 bunches, cover and cook a bunch at a time.
- Spinach should be limp.
- Drain well- squeeze as much liquid from cooked spinach as you can.
- Chop roughly.
- Add finely chopped onion, the Feta, Romano and Ricotta Cheese.
- Mix well.
- Add ground nutmeg, salt and pepper.
- Add lightly beaten egg.
- Set aside.
- CREPES-----------------.
- Method: Sift flour and salt into a bowl.
- Add eggs and a little milk.
- Beat well.
- Add the remaining milk and lastly the melted butter.
- Heat oil in crepe pan (or use spray).
- Pour about 3-4 tablespoons of crepe mixture into pan- enough to cover the base of the pan thinly and evenly.
- Cook over high heat for about 1 minute until mixture looks as though it is setting on the top and the underneath is lightly browned.
- Turn crere over and cook the other side for about 1/2 a minute.
- Remove from pan and place on piece of waxed paper.
- Continue until all the crepe mixture is used up.
- This recipe should yield approx.
- 12 crepes.
- Place wax paper between crepes as you remove each one from the pan.
- ASSEMBLE THE CREPES------------.
- Place even amounts of Spinach mixture in the centre of each crepe.
- Fold crepe into a'parcel' and place in lightly greased baking dish.
- I usually have enough mixture for 8 crepes.
- Over the crepes spoon some Italian Tomato Sauce (easy to make)- onions, garlic, canned tomatoes, basil, oregano, salt and pepper.
- And then sprinkle lots of grated mozarella cheese!
- Place in moderate oven about 15-20 minutes.
- This recipe may seem fidley to some or alot of work but it's not really- believe me.
- The recipe is always nicer a day old and re-heated.
- Typing the recipe out has got my salivary glands going- I think I'll have to make it soon again.
- Cooked, diced chicken can also be added to the Spinach mixture.
Nutrition Facts : Calories 334.1, Fat 13.2, SaturatedFat 6.8, Cholesterol 168.8, Sodium 418.3, Carbohydrate 36.9, Fiber 5.1, Sugar 2.3, Protein 19
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