Spinach Pancake recipe

All Recipes Side Dish Vegetables Greens

Ingredients

¼ cup unsalted butter, divided
4 scallions, chopped
¼ cup chopped parsley
½ pound fresh spinach, stems removed, chopped
3 eggs
salt and freshly ground black pepper to taste

Nutrition Info

349.1 calories
carbohydrate: 7.4 g
cholesterol: 340 mg
fat: 31 g
fiber: 3.5 g
protein: 13.7 g
saturatedFat: 17 g
servingSize: -
sodium: 284.3 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt 3 tablespoons of butter in a skillet over medium-low heat. Add scallions and parsley, cook and stir constantly until scallions soften, about 2 minutes. Stir in spinach and cover, cook until spinach starts to wilt, about 5 minutes. Uncover and continue to cook, stirring occasionally until flavors combine, about 20 minutes.

  2. Beat eggs with an electric mixer in a large bowl until thick and light in color. Beat the spinach mixture into the eggs, add salt and ground black pepper.

  3. Melt remaining butter in a heavy 10-inch skillet over medium heat, pour in the egg mixture. Cover and cook until eggs are set, about 10 minutes. Loosen the edges of the pancake with a spatula, turn out onto a serving platter. Cut in two with a sharp knife.

Recipe Yield

1 pancake

Recipe Note

This is a Persian dish known as isfanakh patera. Serve with sour cream or yogurt if desired.

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