Ingredients for Athenian Blintzes
- Whole Milk
- Eggs
- All Purpose Flour
- Salt
- Frozen Spinach
- Butter
- Scallions
- Sesame Oil
- 1/2 cup crumbled feta cheese
- Kalamata Olive
- Black Pepper
- Sour Cream
How to Make 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.
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
60 g
Sugar
20g
Fat
75g
Carbs
9g
