June 01, 2010

Spinach Pancake

This is one of those light and easy entrees you might want to consider serving at your next dinner party. There is surprisingly much taste in these little rolls and they are just so simple and quick to prepare!

Recipe from "The Food and Cooking of Finland" by Anja Hill

Spinach pancake

2 eggs
100ml milk
50g plain flour, sifted
1 tsp baking powder
30g butter
500g frozen or fresh spinach
1/4 tsp grated nutmeg
pinch of salt and ground black pepper

Preheat oven to 180C. Beat the eggs and milk together. Combine the flour, salt and baking powder in another bowl, add the egg mixture and whisk until smooth. Leave to stand for 30 minutes.

Grease a 20cm x 25cm tin and line with baking paper. Pour in the mixture and bake in the oven for 20 minutes or until set.

Meanwhile, cook the spinach until wilted, drain well and squeeze out all water. (Chop the spinach if using fresh leaves). Melt the butter in a pan, then add to the spinach. Season with nutmeg, salt and pepper. Spread the spinach across the baked pancake. Roll up like a Swiss roll and cut into thick slices.