Cretan Spinach and Feta Pancake

Ingredients

In this adaptation of the Korean Pajeon, we have replaced the traditional ingredients with Cretan flavors. Instead of using scallions, we have incorporated fresh spinach, which is abundant in Cretan cuisine. Additionally, we have substituted the Korean pancake batter with a Cretan-style pancake batter, which gives the dish a unique Mediterranean twist. We alse have the original recipe for Pajeon, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 cups (470ml) milk 2 cups (470ml) milk
• 3 large eggs 3 large eggs
• 2 cups (200g) fresh spinach, chopped 2 cups (200g) fresh spinach, chopped
• 1 cup (150g) feta cheese, crumbled 1 cup (150g) feta cheese, crumbled
• Olive oil, for frying Olive oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 38g, 5g
• Protein: 14g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper.
2. 2.
   In a separate bowl, whisk together the milk and eggs until well combined.
3. 3.
   Gradually pour the milk and egg mixture into the dry ingredients, whisking continuously until a smooth batter forms.
4. 4.
   Add the chopped spinach and crumbled feta cheese to the batter, and gently fold them in until evenly distributed.
5. 5.
   Heat a drizzle of olive oil in a non-stick frying pan over medium heat.
6. 6.
   Pour a ladleful of the batter into the pan and spread it evenly to form a pancake.
7. 7.
   Cook the pancake for 3-4 minutes on each side, or until golden brown and crispy.
8. 8.
   Repeat the process with the remaining batter, adding more olive oil to the pan as needed.
9. 9.
   Once cooked, transfer the pancakes to a serving plate and cut into wedges.
10. 10.
    Serve hot and enjoy!

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves and remove any tough stems before chopping.
• Feta cheese — Use a good quality feta cheese for the best flavor. If desired, you can crumble the feta cheese with a fork or your fingers for a more rustic texture.

Tips & Tricks

• For added flavor, you can sprinkle some dried oregano or thyme over the pancake batter before cooking.
• Serve the Cretan Spinach and Feta Pancake with a dollop of Greek yogurt or tzatziki sauce for a refreshing contrast.
• If you prefer a lighter version, you can use a combination of all-purpose flour and whole wheat flour in the pancake batter.
• Experiment with different types of cheese, such as goat cheese or halloumi, for a unique twist on the traditional recipe.
• Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a toaster or oven before serving.

Serving advice

Serve the Cretan Spinach and Feta Pancake as a main course with a side salad or as an appetizer or snack. Cut the pancake into wedges and serve it warm. It pairs well with a glass of chilled white wine or a refreshing lemonade.

Presentation advice

To enhance the presentation, garnish the pancake with a sprinkle of fresh herbs, such as parsley or dill. You can also add a squeeze of lemon juice over the pancake for a burst of citrus flavor. Serve it on a rustic wooden platter or a colorful plate to showcase the vibrant colors of the dish.