Zutaten für Athenian Blintzes
- Whole Milk
- Eggs
- All Purpose Flour
- Salt to taste
- 1 cup fresh or thawed frozen spinach, chopped
- small amount of butter (for pan-frying blintzes)
- Scallions
- Sesame Oil
- 1/2 cup crumbled feta cheese (plus extra for garnish, if desired)
- 1/4 cup chopped Kalamata olives
- Black pepper to taste
- Sour Cream
- 1 tablespoon olive oil (for sautéing spinach, plus small amount for griddle and pan-frying)
- 1 teaspoon dried oregano
- Fresh dill (for garnish, if desired)
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Zubereitung von Athenian Blintzes
- Prepare the blintz batter according to package directions or your favorite recipe. Let the batter rest for at least 15 minutes.
- Heat a lightly oiled griddle or large non-stick pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each blintz. Cook for 1-2 minutes per side, or until golden brown.
- While the blintzes cook, prepare the filling: Sauté 1 cup chopped fresh spinach with 1 tablespoon olive oil until wilted. Drain any excess liquid.
- In a bowl, combine the sautéed spinach, 1/2 cup crumbled feta cheese, 1/4 cup chopped Kalamata olives, and 1 teaspoon dried oregano. Season with salt and pepper to taste.
- Place a spoonful of the filling in the center of each blintz.
- Fold the blintzes in half, then in half again to form a triangle or roll them up tightly.
- Heat a small amount of butter or olive oil in a pan over medium heat.
- Pan-fry the filled blintzes for 2-3 minutes per side until lightly golden and heated through.
- Serve immediately and garnish with fresh dill or a sprinkle of extra feta cheese, if desired.
Nutrition Information (Approximate per serving)
Sodium
60 g
Sugar
20g
Fat
75g
Carbs
9g
