Spinach and feta crepes
Dimitris Skarmoutsos creates homemade savory crepes filled with spinach and Horio feta Mountain Regions!
Spinach and feta crepes

INGREDIENTS For the filling

2-3 bunches of spinach 1 finely sliced onion 1 tbsp Horio Koroneiki variety olive oil Horio feta Mountain Regions, grated (as much as we want) 1/2 c grated parmesan 225 gr ricotta 1/2 tsp grated nutmeg Salt Freshly ground black pepper 1 slightly beaten egg

INGREDIENTS For the crepes

125 gr all-purpose flour 1 pinch of salt 2 eggs 1 1/4 c milk 3 tbsp Horio cow butter, melted Horio cow butter or Horio Koroneiki Variety olive oil for the pan


  1. For the filling: Wash spinach, remove stems and roughly cut it.
  2. Heat Horio Koroneiki Variety olive oil and sauté onion. Add spinach and continue sautéing over medium heat until liquid evaporates.
  3. Put spinach and Horio feta Mountain Regions, ricotta and parmesan in a bowl and mix well. Add nutmeg, salt and pepper. Add the slightly beaten egg and leave aside.
  4. For the crepes: Sift flour and salt in a bowl. Add eggs and some milk and mix well. Add rest of milk and, finally, melted butter.
  5. Heat some butter or olive oil in a frying pan. Add 3-4 tbsp crepes mixture and fry for 1 minute. Turn crepe on the other side for ½ minute. Remove from pan and lay on a parchment paper.
  6. Continue procedure until all mixture is used. Place parchment paper in between each crepe.
  7. Put spinach mixture in the center of each crepe. Fold it in an envelope and place in an oiled heatproof pan. Mixture should make 8 crepes.
  8. Bake in the oven in medium temperature for 15-20 minutes.