#spanakopitatart

Enjoy the flavors of a classic Spanakopita Tart in pancake form! These savory pancakes are packed with spinach, feta cheese, and dill, making them a delicious and unique breakfast or brunch option.

Ingredients: 1 cup all-purpose flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 cup buttermilk. 1 egg. 2 tbsp olive oil. 1 cup spinach, chopped. 1/2 cup feta cheese, crumbled. 2 tbsp fresh dill, chopped. 1/4 cup red onion, finely chopped.

Instructions: In a mixing bowl, combine flour, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, egg, and olive oil. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped spinach, crumbled feta cheese, fresh dill, and finely chopped red onion. Heat a non-stick skillet over medium heat and lightly grease it. Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Repeat for the remaining batter. Serve the Spanakopita Tart Pancakes hot with a dollop of Greek yogurt or tzatziki sauce.

Prep Time: 15 minutes

Cook Time: 15 minutes

This Wild Greens Spanakopita Tart is a delightful twist on the classic Greek dish. Packed with a variety of nutritious wild greens and flavorful herbs, it's encased in flaky phyllo dough for a deliciously savory tart that's perfect for any occasion.

Ingredients: 1 pack frozen phyllo dough, thawed. 1/4 cup olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 1 pound mixed wild greens such as spinach, Swiss chard, and dandelion greens, chopped. 1/2 cup fresh dill, chopped. 1/2 cup fresh parsley, chopped. 1 cup crumbled feta cheese. Salt and pepper to taste. 4 eggs, lightly beaten.

Instructions: Before you start cooking, heat the oven to 375F 190C. Warm up the olive oil in a big pan over medium-low heat. Put in the garlic and onions, and cook them until they get soft. Put wild greens in the pan and cook for about 5 minutes, until they wilt. Take the pan off the heat and add the feta cheese, parsley, and dill. Add pepper and salt to taste. Lightly beat the eggs in a different bowl, then fold them into the greens. Use olive oil to coat a 9-inch tart pan. Put phyllo dough sheets in the pan one on top of the other, brushing each one with olive oil. Spread the greens and egg mix out evenly on top of the phyllo dough in the tart pan. To make a rustic crust, fold the edges of the phyllo dough that hang over the filling. The tart should be baked in a hot oven for 35 to 40 minutes, or until it turns golden brown and sets. Take it out of the oven and let it cool down a bit before cutting it. You can serve it hot or cold. Have fun!

Prep Time: 30 minutes

Cook Time: 40 minutes