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My vision for this spinach crepe filling was a cross between creamy florentine and tangy spanakopita. The result is fresh, tender, and surprisingly light. You can make both the crepes and the filling ahead of time, then assemble and heat before serving.

2 lbs fresh spinach, chopped (you can also use high quality frozen spinach like Trader Joe’s)
1 large bunch Italian parsley, chopped
1/2 large bunch mint, chopped
2/3 cup cream
2 tbsp butter
4 inch strip of lemon zest
Lemon juice to taste
6 oz feta, crumbled
2/3 cup finely chopped shallots (about 4-5)
1 tsp chopped garlic
Grated parmesan to sprinkle on top

8 savory crepes

Cook the shallots in butter in a large wide pan over medium-high heat until translucent. Add garlic and cook for a couple more minutes. Add spinach by the handful, stirring, until it wilts.

In the mean time, heat the cream in a small saucepan and add the lemon zest. Bring to a simmer and cook over low heat until the cream reduces in volume by about half.

Once the spinach is fully cooked, stir in the herbs. Remove the lemon zest and add the cream to the spinach. Cook until most of the liquid evaporates. Don’t worry if there’s a little left – it’ll get absorbed when the mixture cools.

Mix the feta into the cooled spinach mixture, then add salt, pepper, and lemon juice to taste.

Crepe halves (you can keep them intact and fold them into quarters too)

Spread filling into each crepe (about 1/3 cup) and fold into fourths. Sprinkle with parmesan and bake at 400 F until the edges brown, about 10-15 minutes.

I made a big batch and ended up using the leftovers in a quiche. It would also be great in phyllo tartlets or as a crostini topper.

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