INGREDIENTS For the filling 2-3 bunches of spinach 1 finely sliced onion 1 tbsp Horio Koroneiki variety olive oil Horio feta Mountain Regions, grated (as much as we want) 1/2 c grated parmesan 225 gr ricotta 1/2 tsp grated nutmeg Salt Freshly ground black pepper 1 slightly beaten eggINGREDIENTS For the crepes 125 gr all-purpose flour 1 pinch of salt 2 eggs 1 1/4 c milk 3 tbsp Horio Soft with Cow Butter, melted Horio Soft with Cow Butter or Horio Koroneiki Variety olive oil for the pan | | DIRECTIONS- For the filling: Wash spinach, remove stems and roughly cut it.
- Heat Horio Koroneiki Variety olive oil and sauté onion. Add spinach and continue sautéing over medium heat until the liquid evaporates.
- Put spinach and Horio feta Mountain Regions, ricotta and parmesan in a bowl and mix well. Add nutmeg, salt and pepper. Add the slightly beaten egg and leave aside.
- For the crepes: Sift flour and salt in a bowl. Add eggs and some milk and mix well. Add the rest of the milk and, finally, melted Horio Soft with Cow Butter.
- Heat some butter or olive oil in a frying pan. Add 3-4 tbsp crepes mixture and fry for 1 minute. Turn the crepe on the other side for ½ minute. Remove from pan and lay on parchment paper.
- Continue the procedure until all mixture is used. Place parchment paper in between each crepe.
- Put spinach mixture in the center of each crepe. Fold it in an envelope and place it in an oiled heatproof pan. The mixture should make 8 crepes.
- Bake in the oven at medium temperature for 15-20 minutes.
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