Spinach Pancake Cake

Spinach Pancake Cake - a healthy and elegant delight

Preparation time: 30 minutes
Cooking time: 20 minutes
Total: 50 minutes
Servings: 4

Want to impress your family or friends with a refined and delicious dish? We suggest a spinach pancake cake, a hearty dessert full of flavors and colors, perfect for any meal. This simple recipe is not only tasty but also healthy, making it ideal for those looking for an alternative to traditional dishes.

Ingredients:
For pancakes:
- 200 g flour
- 3 eggs
- 500 ml milk
- 1 pinch of salt
- 2 tablespoons oil

For the filling:
- 300 g fresh spinach (or frozen)
- 200 g cottage cheese
- 100 g telemea cheese (optional)
- 1 medium onion
- 2 large tomatoes
- 1 bunch of fresh parsley
- 2 tablespoons olive oil
- Salt and pepper to taste

Preparation:

1. Preparing the pancakes: In a large bowl, combine the flour with the salt. Make a small well in the center and add the eggs. Start mixing with a whisk, gradually adding the milk to avoid lumps. Add the oil and continue mixing until you obtain a smooth and fluid batter. Let the batter rest for 15 minutes.

2. Frying the pancakes: Heat a non-stick skillet over medium heat. Lightly grease the skillet with a little oil, then pour a ladle of the pancake mixture, spreading the batter evenly. Fry the pancake until golden, then flip it to the other side and fry for another 1-2 minutes. Repeat the process until you finish all the batter - you should get about 6 pancakes.

3. Preparing the filling: In a skillet, add the olive oil and sauté the finely chopped onion until it becomes translucent. Add the spinach and cook for 5-7 minutes, stirring occasionally, until it softens. If using frozen spinach, make sure it is thawed and well-drained. Add the diced tomatoes and chopped parsley, season with salt and pepper, and let it simmer for another 5 minutes for the flavors to blend.

4. Assembling the cake: On each pancake, place a portion of the spinach filling, add a few tablespoons of cottage cheese and grated telemea cheese, if you want a stronger taste. Roll the pancakes tightly and place them vertically in a baking dish, forming a cake. Repeat until you finish all the pancakes.

5. Finishing: Optionally, you can cover the cake with a tomato sauce or a bit of Greek yogurt before placing it in the preheated oven at 180°C. Bake for 10-15 minutes until all ingredients are well integrated and the cake is slightly browned on top.

Serving suggestion: Serve the pancake cake with a fresh vegetable salad or a spoonful of sour cream to add creaminess.

Possible variations: You can experiment with different fillings, using mushrooms, zucchini, or even sautéed cabbage, depending on your preferences. This spinach pancake cake recipe is versatile and can be adapted according to the season and available ingredients.

With this recipe, every meal becomes a special occasion! Enjoy making this spinach pancake cake and share it with your loved ones!