Athenian Blintzes Recipe

Experience the taste of Greece with these delightful Athenian Blintzes! Thin crepes are delicately filled with a savory mixture of spinach, salty feta cheese, and briny Kalamata olives. This easy-to-follow recipe delivers a delicious and authentic Greek-inspired dish perfect for a light lunch, appetizer, or a unique dinner option. Get ready to impress your friends and family with this flavorful twist on a classic!

Prep Time 25 mins
Cook Time 20 mins
Calories 437.8 kcal
Protein 34g
Rating 4.5 (2 Reviews)
Athenian Blintzes 97

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Athenian Blintzes

  • Whole Milk (for blintz batter, quantity not specified in provided instructions)
  • Eggs (for blintz batter, quantity not specified in provided instructions)
  • All Purpose Flour (for blintz batter, quantity not specified in provided instructions)
  • Salt to taste
  • 1 cup fresh or thawed frozen spinach, chopped
  • small amount of butter (for pan-frying blintzes)
  • Scallions (not specified in recipe instructions)
  • Sesame Oil (not specified in recipe instructions)
  • 1/2 cup crumbled feta cheese (plus extra for garnish, if desired)
  • 1/4 cup chopped Kalamata olives
  • Black pepper to taste
  • Sour Cream (not specified in recipe instructions)
  • 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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How to Make Athenian Blintzes

  1. Prepare the blintz batter according to package directions or your favorite recipe. Let the batter rest for at least 15 minutes.
  2. Heat a lightly oiled griddle or large non-stick pan over medium heat.
  3. Pour 1/4 cup of batter onto the hot griddle for each blintz. Cook for 1-2 minutes per side, or until golden brown.
  4. While the blintzes cook, prepare the filling: Sauté 1 cup chopped fresh spinach with 1 tablespoon olive oil until wilted. Drain any excess liquid.
  5. 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.
  6. Place a spoonful of the filling in the center of each blintz.
  7. Fold the blintzes in half, then in half again to form a triangle or roll them up tightly.
  8. Heat a small amount of butter or olive oil in a pan over medium heat.
  9. Pan-fry the filled blintzes for 2-3 minutes per side until lightly golden and heated through.
  10. 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