Buckwheat pancakes with spinach, feta cheese and hummus
Use our classic hummus to prepare this dish.
Time to make 60 minutes
Number of servings 4
Hint: Before rolling up the pancakes it is a good idea to wait a while – stacked are becoming more flexible.
Carefully mix the flour with water, add the egg, salt, olive oil. Set aside for 30 minutes. Boil the spinach in salted water and drain it thoroughly. Preheat olive oil in the frying pan, put chopped spring onion onto it and after a while add pressed garlic. Saute for a minute (be careful not to burn the garlic, otherwise it will turn bitter). Add the spinach and saute everything lightly.
Fry thin pancakes using a big frying pan. Smear them with hummus. Put a layer of spinach and diced feta cheese onto each pancake. Roll up the pancakes and cut them into 3-4 pieces on a diagonal slant.
Pancakes: 200 g buckwheat flour 50 g wheat flour 1 egg 2 tablespoons olive oil 300 ml water salt oil (for frying)
Filling: 3 packagings Classic Hummus 500 g frozen whole leaf spinach 1 packaging feta cheese 2 spring onions 3-4 cloves garlic salt black pepper nutmeg