Recipe of the Day: Savory Crepes with Spinach Filling

Everything you’ll need to make these savory crepes

For the Filling:

• • 3 tbsp olive oil
  • 1 small onion, finely chopped
  • 4 fresh green onions with green tops, finely chopped
  • 600g spinach, washed and roughly chopped
  • 400g anthotyro (or fresh soft cheese)
  • 150g feta cheese
  • 2 tbsp finely chopped dill
  • Salt and pepper

For the Bechamel Sauce:

• • 700g fresh milk
  • 70g corn flour (cornstarch)
  • 30g butter
  • 1 egg
  • Salt
  • 1 pinch nutmeg
  • 2 tbsp grated cheese (like Parmesan or kefalotyri)

Other Ingredients:

• • 12 crepes (store-bought or homemade)
  • Butter for greasing the baking pan

Instructions

Preparing the Filling

1. Heat the olive oil in a large skillet over medium-high heat, and sauté the chopped onion for 3 minutes.
2. Add the green onions and sauté for another minute.
3. Increase the heat, add the drained and chopped spinach, and cook until it reduces in volume and releases its moisture, about 2-3 minutes.
4. Season with salt and pepper, add the dill, and stir.
5. Remove from the heat and stir in the crumbled anthotyro and feta cheese until creamy. Set aside to cool.

Making the Béchamel Sauce

1. In a small saucepan, combine milk, cornstarch, butter, a pinch of salt, and nutmeg. Whisk thoroughly to dissolve the cornstarch.
2. Place the pan over medium heat, stirring occasionally until it comes to a boil and thickens.
3. Remove from heat, let it sit for 5 minutes, then quickly whisk in the egg and grated cheese.
4. Add 3 tbsp of the béchamel to the spinach filling mixture and stir.

Assembling the Crepes

1. Preheat the convection oven to 200ºC (390ºF).
2. Lightly butter a baking dish (approximately 30×20 cm). Spread a ladle of béchamel sauce on the bottom.
3. Place 3 tbsp of filling in each crepe, roll them up, and place seam side down in the baking dish.
4. Pour the remaining béchamel sauce over the filled crepes in the dish.
5. Cover the baking dish tightly with parchment paper and foil.
6. Bake in the middle rack of the oven for 20 minutes.
7. Uncover, sprinkle with additional grated cheese if desired, and bake for another 10 minutes or until golden.
8. Let the crepes rest for 10 minutes before serving.

Enjoy!

Source: Argiro Barbarigou