Ballybrado Einkorn Pancakes with Spinach/Feta Filling

Ingredients Pancakes
300g Ballybrado Organic Whole Einkorn Flour
500ml milk
2 eggs
Pinch of salt
Ingredients Spinach-Feta Filling
400g fresh spinach or Swiss Chard (or 200g frozen)
1 onion, chopped
1 garlic clove, crushed
200g ricotta
100g cream cheese
150g feta
50g pumpkin seeds or pine nuts
2 twigs fresh thyme
Salt, pepper

1. Combine all pancake ingredients in a bowl and use a whisk to create a smooth but fluid
dough, ensuring there are no lumps.
2. Leave the dough rest for 15 minutes. If the dough is too thick after 15 minutes, add
some more milk.
3. Heat some oil in a frying pan, add a ladle of pancake dough and spread the dough
evenly in the pan by moving the pan slightly in a circular motion.
4. Bake the pancake on medium heat until the edges start browning. Turn the pancake
and bake from the other side. Repeat this process for the remainder of the pancake
mixture. Set pancakes aside.
1. For the spinach-feta filling, add the spinach to boiling water for approx. 30 seconds.
Remove from water, rinse with cold water and, using your hands, squeeze as much
water as possible from the spinach. Chop finely.
2. Heat some oil in a pan, add chopped onion and chopped garlic and sautée. Add
chopped spinach and continue to sautée for a few minutes. Set aside.
3. Toast pumpkin seeds or pine nuts in a pan without any oil. Wash thyme, shake dry,
and remove the leaves.
4. Crumb feta and then add the feta, ricotta, cream cheese, pumpkin seeds and thyme to
the spinach. Add salt and pepper to taste.
5. Preheat oven to 175°C fan. Grease a lasagne dish.
6. On each pancake, add spinach filling in the middle, roll up the pancake. Place in
lasagne dish. Repeat for all pancakes. If any spinach filling is left over, spread over the
top of the rolled-up pancakes.
7. Bake in oven for approx. 15 minutes.

Tip: Why not vary the fillings for a change? Adapt to whatever you have left in the fridge e.g.
peppers, mushrooms, salmon and leeks, replace feta with goat’s cheese…