{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
 
Spinach and Feta Cheese Pancakes

For Pancakes:
225ml (1/2 pt.)Milk
900g (3 oz.) Melted Butter or Sunflower oil
2 Eggs
110g (4 oz.) Plain Flour
Pinch Salt

For Filling:
450g (1 lb.) Baby Spinach
1 Large Onion
110g (4 oz.) Feta Cheese
60g. (2 oz.) Butter
4 Tablespoons Cream
Fresh Nutmeg, Salt and Ground Black Pepper

For the sauce:
30g (1oz.) Butter
30g (1 oz.) Flour
250ml. (10 oz.) Milk
110g (4oz.) Mature Cheddar
2 scallions.

For the Pancakes, liquidize the ingredients together and follow my recipe to make 8 large pancakes.
For the filling;
Wash the Spinach,melt the butter in a pot, add the spinach and stir on a med heat until it wilts and reduces. Add the cream and heat briskly until assorbed by the spinach, season with freshly grated nutmeg, salt and pepper. Dice the Feta and fold this off the heat into the Spinach.Let this cool
For the Sauce;
Melt the butter, stir in the flour and then the milk. Simmer together, then grate the cheese and add that and the chopped scallion to the sauce,bring back to the boil and simmer to cook through.
Finally heat the oven to Gas 6, 200C,400F.
Put two tablespoons of the Spinach and Feta mix into each pancake and roll up.Put the stuffed pancakes on a large buttered roasting tray and spoon over the cheese and scallion sauce. Cook in a hot oven until bubbling and browned.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef