Ingredients

• 6 crêpes
• 250 g fresh spinach
• 10 pieces of dried tomatoes (in olive oil or dry in a pouch)*
• 1 teaspoon dried oregano
• 1 clove garlic
• olive oil and butter
• 150 g feta cheese
• optionally, but worth adding - 4 tablespoons lightly toasted pine nuts on a pan (can be replaced with sunflower seeds)

Preparation

1. Prepare crêpe batter (RECIPE) and fry the crêpes.
2. Rinse the spinach and dry it thoroughly, place it in a large pan or pot and heat stirring for a moment until it wilts. Transfer the dried spinach to a plate.
3. Place 2 tablespoons of butter in the pot and add minced garlic. Fry stirring for a moment until lightly browned.
4. Then add the reserved spinach and heat stirring. Finally season with salt and pepper.
5. Spread spinach on a crêpe, add diced feta and dried tomatoes. Season with dried oregano and ground pepper.
6. Roll the crêpe into a roll and repeat with the rest of the filling. The crêpes can be eaten cold (e.g. as a snack at a party) or warmed on a pan (e.g. for lunch or dinner).