Description
Mediterranean Spinach and Cheese Crepes combine tender, buttery crepes with a flavorful filling of creamy Greek yogurt, tangy feta cheese, sautéed spinach, and a hint of lemon zest. This delightful dish is perfect for brunch or a light dinner and offers a delicious fusion of textures and Mediterranean-inspired flavors.
Ingredients
Units
Scale
Crepes
- 1 batch Foodal’s basic crepes (yields 12 crepes)
Filling
- 4 tablespoons unsalted butter (1/2 stick)
- 1 medium white onion, chopped
- 1 teaspoon kosher salt, divided
- 4 large cloves garlic, minced
- 2 10-ounce packages frozen chopped spinach, thawed
- 1 cup heavy cream
- 1/2 cup full-fat plain Greek yogurt
- 1 cup crumbled feta cheese (about 6 ounces)
- 1 teaspoon lemon zest
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon freshly cracked black pepper
Instructions
- Prepare Crepes: Make one batch of Foodal’s basic crepes exactly as per the recipe instructions, which will yield 12 ten-inch crepes. Keep them layered on a baking sheet lined with parchment paper while preparing the filling.
- Squeeze Spinach: Using a clean kitchen towel, thoroughly squeeze all excess moisture out of the thawed spinach over the sink. Transfer the drained spinach to a bowl or rimmed plate and set aside.
- Sauté Onions: Heat the butter in a large skillet over medium-high heat. Add the chopped onion and half a teaspoon of kosher salt, cooking until softened and translucent, about 5 minutes. Stir occasionally to prevent burning.
- Add Garlic: Add minced garlic to the skillet and cook for about 30 seconds until fragrant, stirring constantly.
- Cook Spinach: Reduce heat to low. Add the squeezed spinach to the skillet and stir continuously to warm and evenly distribute it for about 5 minutes.
- Add Cream and Yogurt: Stir in the heavy cream and Greek yogurt. Continue cooking on low heat, stirring constantly for another 5 minutes until heated through and well combined.
- Finish Filling: Turn off the heat and gently fold in crumbled feta cheese, lemon zest, crushed red pepper flakes, remaining half teaspoon kosher salt, and black pepper. Mix until combined but the cheese retains some texture.
- Assemble Crepes: Place one crepe flat on a clean large plate or cutting board. Spread a heaping 1/4 cup of the spinach and cheese filling in a vertical line about 2 inches wide, from the top edge to the bottom edge of the crepe.
- Fold Crepes: Fold the left side of the crepe over the filling towards the center, then fold the right side over the left, enclosing the filling. Repeat with remaining crepes and filling.
- Serve: Serve the crepes immediately while warm for best flavor and texture.
Notes
- Ensure to squeeze out all excess water from the spinach to avoid soggy filling.
- You can substitute frozen spinach with fresh spinach, but cooking and draining it properly is essential.
- For a lighter version, use reduced-fat Greek yogurt and heavy cream alternatives.
- To keep crepes warm before serving, cover them loosely with foil or a clean towel.
- Add chopped fresh herbs like dill or parsley to the filling for extra freshness.
- If feta is too salty, reduce the added kosher salt to taste.
Nutrition
- Serving Size: 2 crepes
- Calories: 452 kcal
- Sugar: 7.7 g
- Sodium: 771 mg
- Fat: 31.8 g
- Saturated Fat: 18 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.3 g
- Carbohydrates: 28.2 g
- Fiber: 3.1 g
- Protein: 15.6 g
- Cholesterol: 147 mg
