Spinach Feta Pancakes

Spinach Feta Pancakes

I was in a slight dilemma about this recipe. I didn't know how to call it better - pancakes or meatballs, it's like a bit of both. They are not the classic thin pancakes (we will talk about them some other time) nor the meatballs you know - thicker and smaller. However, I decided they should be pancakes, thicker and tender. I cooked them like pancakes, so be it.

They are a quick improvisation. I was a bit skeptical until I tasted them and I saw them disappear quickly from the plate. We had them as such and with yogurt. I had to stop dad at some point, to leave some to the kids as well, as they are more slow :)

I received orders to cook pancakes like this again and statements from my family that now they have a new favorite dish with spinach - besides spinach with eggs and quick spinach and cheese pie. Even I am impressed by the delicious miracles I can make with spinach. Six years ago, I couldn't stand it in any form, and I was wondering why people buy it so desperately at the market :)) And now I've made frozen stocks myself, at least 10 bags in the freezer - scalded and drained.

To make them even healthier, you can add 2-3 tablespoons of fine oatmeal.


300 g
scalded (or thawed) and well drained
3 pieces
250 ml
0.5 tsp
All-Purpose Flour
100 g
Baking powder
10 g
Feta cheese
50 g

Step by step


Wash and scald the spinach, or thaw. Drain well.


In a food processor, combine the spinach with eggs, yogurt and salt.


Mix well. I didn't blend the spinach very finely. If you want it more pasta-like, mix for longer or use a hand blender.


Pour the spinach mixture into a bowl, add the flour and baking powder. Stir well with a whisk until there are no lumps.


Finally, add the Telemea cheese, grated or crushed with your hands. Mix.


Heat well a non-stick pan. Using a spoon, scoop some batter into the pan and spread out into a small pancake. Don't make it too thin, it should be about 5-6mm thick.

Note that I don't use oil in the pan, it's not necessary.


Cook well on both sides, use a spatula to turn them over faster and easier.

Make sure the heat is medium to small, so the pancakes can cook freely, without burning.


Serve them warm (I liked them warm and cold, not hot) with a little yogurt, maybe mixed with garlic.


Quantity: 600 g
Prep time: 30 min
Difficulty: easy
Ready in: 15 min
Publish date:

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