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Spanakopita Crepes
Golden lacy crepes folded around the classic Greek pie filling of wilted leek, spinach, dill, mint and feta. A French batter meets a Greek filling for a quick vegetarian brunch or light supper.
- YieldMakes about 8 crepes; serves 4
- Hands-on55 min
- Total1 h 5 min
- Difficulty
Ingredients
Crepes
- 125 gall-purpose flour, about 1 cup
- 2large eggs
- 1 pinchsalt
- 120 mlmilk, 1/2 cup
- 120 mlcold water, 1/2 cup
- 1 tbspextra-virgin Greek olive oil, for brushing the pan
Spanakopita filling
- 45 mlextra-virgin Greek olive oil, 3 tbsp
- 1leek, trimmed, washed and chopped
- 2scallions, trimmed and chopped
- 680 gbaby spinach, 1 1/2 lb
- 1 cupfresh dill, snipped
- ⅓ cupfresh mint, chopped
- 225 gGreek feta, crumbled (about 1 1/2 cups)
- to tastefreshly grated nutmeg
- to tastesalt and freshly ground black pepper
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