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1 pack Violife Greek White Block, crumbled
2 store bought savory pancakes
200 g spinach, chopped
1 tsp dill, finely chopped
1 garlic clove, minced
1 onion, minced
1 tbsp olive oil
1 tsp lemon juice
Salt and pepper, to taste
- In a frying pan heat olive oil. Fry onion and garlic for 2 minutes. Add spinach, dill, salt and pepper and cook until wilted.
- Remove from heat and add the lemon juice. Let cool for a few minutes and then mix with the Violife Greek White crumbles.
- Fill the pancakes, roll them up and either bake in a preheated oven for about 15 minutes or until lightly browned or shallow fry in a non-stick pan on both sides.
- Serve warm.