For the dough
2 eggs
2 tablespoons of melted butter
1 cup of milk (240 ml)
1/4 cup of whole wheat flour (30 g)
1/4 cup of all-purpose flour (30 g)
1/2 teaspoon of active dry yeast
1/2 teaspoon of salt
For the filling
1 bunch of fresh spinach (800 g)
1/4 cup of finely chopped onion (40 g)
2 tablespoons of melted butter
2 tablespoons of all-purpose flour
1 cup of milk (240 ml)
1 teaspoon of salt
1/4 teaspoon of black pepper
1/4 teaspoon of nutmeg
1/3 cup of chopped nuts (40 g)
For the dough
2 eggs
2 tablespoons of melted butter
1 cup of milk (240 ml)
1/4 cup of whole wheat flour (30 g)
1/4 cup of all-purpose flour (30 g)
1/2 teaspoon of active dry yeast
1/2 teaspoon of salt
For the filling
1 bunch of fresh spinach (800 g)
1/4 cup of finely chopped onion (40 g)
2 tablespoons of melted butter
2 tablespoons of all-purpose flour
1 cup of milk (240 ml)
1 teaspoon of salt
1/4 teaspoon of black pepper
1/4 teaspoon of nutmeg
1/3 cup of chopped nuts (40 g)
Makes the dough: In a medium bowl, combine all the ingredients and mix well with a hand mixer
In a non-stick skillet with a 16 cm diameter bottom, spread 2 tablespoons of the dough and cook over medium heat until golden brown on the bottom
Flip the pancake and let it cook for another minute on the other side (approximately 1 minute per side)
Transfer to a plate
Repeat the process with the remaining dough. Reserve
Makes the filling: Separate the spinach leaves, wash them under running water and dry
In a medium saucepan, place the still-wet spinach leaves, cover, and cook over high heat, stirring occasionally, until tender (approximately 5 minutes)
Squeeze out any remaining liquid in a potato masher
Chop finely and reserve
In the same saucepan, cook the onion in butter over medium heat, stirring occasionally with a wooden spoon, until tender (approximately 2 minutes)
Add the flour and mix well, then cook for another minute
Add the reserved spinach and remaining ingredients
Cook, stirring occasionally, until slightly thickened (approximately 1 minute)
Spread the filling between the reserved pancake disks
Fold each one in half and then fold again to form a triangle
Arrange on a plate and serve
180 calories per serving
