Athenian Blintzes Recipe

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

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.