Spinach pancakes au gratin

Name: Spinach pancakes au gratin
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1/8 l Milk; 150 g Wholemeal wheat flour; 3 Eggs; 7-10 Tbsp Salt; 750 g leaf spinach; 1 Onion; 3 Tomatoes; 3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 3-4 Tbsp Pine nuts; 100 g Sheep's cheese; 150 g Cream cheese; 3-4 Tbsp grated cheese (e.g. Emmental)

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1/8 l Milk
150 g Wholemeal wheat flour
3 Eggs
7-10 Tbsp Salt
750 g leaf spinach
1 Onion
3 Tomatoes
3 TABLESPOONS Oil
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
3-4 Tbsp Pine nuts
100 g Sheep's cheese
150 g Cream cheese
3-4 Tbsp grated cheese (e.g. Emmental)

Directions

1
Mix milk, 1/8 l water, flour, eggs and 1 pinch of salt to a smooth dough. Let it swell for about 15 minutes
2
Clean the spinach and wash it thoroughly. Peel and chop the onion. Wash and chop the tomatoes. Heat 1 tablespoon of oil in a wide saucepan. Fry the onion in it. Fry the spinach until the liquid has evaporated. Stir in tomatoes and season with salt, pepper and nutmeg
3
Roast pine nuts without fat. Heat 2 tablespoons of oil in portions in a frying pan. Bake 4 pancakes from the dough, one after the other
4
Grate sheep's cheese. Spread pancakes with cream cheese. Spread spinach, feta cheese and pine nuts on top. Roll up, cut into pieces and put into a greased casserole dish. Sprinkle with cheese. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 15 minutes