Spinach and Feta Pancakes

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I discovered a container of Feta cheese in my fridge that I wanted to use up this weekend. So I googled spinach+feta+pancakes and found a recipe similar to this. (It included onion, but I didn’t have any onion so I omitted it.)

I ate these plain (with plain butter) and realized after the fact that I forgot to add the butter to the batter. Whoops. I wouldn’t eat them again plain. These pancakes have an interesting taste that make you want to keep eating to determine whether or not you like them. I do think a small stack of these pancakes would make an excellent Eggs Benedict base!


  • 4 T. butter
  • 10 oz frozen spinach (thawed, squeezed dry)
  • Grated zest of 1/2 lemon
  • 3 oz. feta cheese, crumbled
  • 1 c. milk
  • 2 eggs
  • freshly ground nutmeg (a pinch or so)
  • 1 c. flour (I used whole wheat)
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • Additional butter for frying the pancakes (or vegetable oil)


  1. Melt butter.When cool, add milk, eggs, lemon zest, spinach and nutmeg and mix well.
  2. Combine flour, baking powder, baking soda and salt. Add flour mixture to spinach mixture and stir with a spatula to blend the flour into the spinach.
  3. Melt additional butter in a large skillet. Scoop up spinach mixture with an ice cream scoop and drop onto the skillet. Spread into a round, not too thick. Cook until one side is golden, turn over and cook the other side until golden.
  4. Remove to paper towels to drain and continue with remaining batter. Add butter to the skillet when it dries.
  5. Serve warm with crème fraiche, sour cream, lemon butter or poached eggs with hollandaise sauce.

Recipe rating: 

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