Spinach and feta galette
It's pancake day, but we're making it Mediterranean style. This version goes green with spinach, courgette, and feta wrapped up in buckwheat flower with some drizzles of the good stuff.
Just in time for Valentine's, fall in love with this gorgeous crepe from our favourite chef of the seas—Elleni Katalanos (the Green Greek Chef). Her thoughtful, colourful way of balancing nutrition and flavour never disappoints.
They've been testing different styles in their kitchen this month, but this strawberries, EVOO, and nuts one will definitely have you falling in love...
Here's the method:
Serves two. Takes 10 minutes to make and 2 hours to set.
- Mix all the ingredients for the mousse together.
- Add more caca
Here's the method:
Makes 10 crepes.
1) For the pancake batter to a blender add:
- 1 whole egg
- 1 tbsp of Citizens of Soil extra virgin olive oil
- 40g buckwheat flour
- 50g of thawed, squeezed frozen spinach
- 200g plant milk
- 1/2 tsp of salt
- 1 tsp of dried oregano
- 1/2 tsp of cracked black pepper
Blend until smooth.
2) Finely slice a courgette and toss in the EVOO and season with salt and lemon.
3) Grease a large frying pan with the EVOO and when hot then pour some of the pancake batter, quickly swirling the batter around the pan. Place back on low heat. Once the pancake is cooked, flip over.
4) Top with your marinated courgette, crumbled feta, a cracked egg, and an extra drizzle of Citizens of Soil. Gently fold in the sides.
5) Place back on a low heat with a lid on top for a couple of minutes. Then gently place into a plate and enjoy!
Ways to make it your own:
- Easily go vegan by scrapping the egg and switching to a vegan cheese here.
- Sun-dried tomatoes or other veg could be thrown in for extra flavour.
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