Green spinach, Tomato and Feta Stuffed Crepes


Feta and Spinach Filo Pie | Jamie Oliver

Video taken from the channel: Jamie Oliver


Easy Crepes with Feta Spinach Filling Recipe

Video taken from the channel: AllasYummyFood


Spinach & Feta Crepes: Fun With Spinach

Video taken from the channel: cookingguide


DIVINE Super Spinach Pancakes! | Jamie’s Meat-Free Meals

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Spinach and Feta Gozleme

Video taken from the channel: El Mundo Eats


How to Make Easy Italian Pancakes Called Crespelle | Pasta Grannies

Video taken from the channel: Pasta Grannies


Beth’s Chicken and Mushroom Crepes Recipe

Video taken from the channel: Entertaining With Beth

Cut the feta cheese into cubes and roughly chop the sun-dried tomatoes. Now comes the fun part! To assemble the crepes, divide the spinach, feta and tomatoes evenly over the top of the crepes — roll and repeat with the rest of the filling. Serve right away or store in the fridge for later. Season with salt and pepper and oregano.

Cut the feta cheese into cubes and roughly chop the sundried tomatoes. To assemble the crepes, divide the spinach, feta and tomatoes evenly over the top of the crepes, then roll and repeat with the rest of the filling. Serve straight away or store in the fridge until required.

Wash spinach and remove stalks. Place in bowl and microwave for a very short timedivide the spinach leaves into 2-3 bunches, cover and cook a bunch at a time. Spinach should be limp. Drain wellsqueeze as much liquid from cooked spinach as you can. Chop roughly.

Add finely chopped onion, the Feta, Romano and Ricotta Cheese. Mix well. Heat 2 tablespoons olive oil in a large sautée pan. Add minced shallots and cook until transparent (about 3 minutes) Add spinach or swiss chard and cook for a few minutes more (spinach will cook faster than the chard) Add the tomatoes, mix well and cover for.

Roast for 20-25 minutes until slightly browned and caramelized. To make the spinach filling, heat a large sauté pan over medium heat. Add garlic and cook until translucent. Add spinach and feta and cook until spinach has wilted and feta has slightly melted, about 2-3 minutes. Flip the crepe and begin layering the filling with spinach and feta.

Cover half the crepe with filling and flip over the other half of the crepe to the filled side. Flip the crepegreasing it with. Lay 1 crepe flat on a cutting board and spread 1/4 of spinach/feta mixture over half of crepe. Fold other half over, then fold both halves over to form a quarter.

Melt 3 tablespoons butter in a large pan over medium-high heat. Stir in cremini mushrooms and cook until golden brown, about 10 minutes. Add tomatoes and spinach; cook and stir until wilted, 3 to 4 minutes. Set the filling aside. Reduce heat to medium and stir in the spinach.

Cover & cook until just wilted, about 2 minutes. Uncover & add the goat cheese, stirring until melted. Spoon mixture down the center of each crepe.

Roll up crepes and arrange side by side in a 13x9 baking dish. How to Make Sauteed Spinach with Tomatoes: 1. In a medium-size skillet, heat olive oil and add the garlic. Simmer on low heat for a few minutes, stirring until the garlic is translucent, about 2 minutes.

2. Toss in the diced tomato and saute for a few minutes, until tomatoes.

List of related literature:

Our starting point for this recipe was a filling of spinach with ricotta and feta cheeses.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

* Divide the spinach mixture among 8 crepes (roughly a heaping tablespoon each), spooning into the center of the crepe and spreading out slightly into a sausage shape.

“The Fussy Eaters' Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat” by Annabel Karmel
from The Fussy Eaters’ Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat
by Annabel Karmel
Atria Books, 2008

Add the spinach and bacon bits to the pan, toss to blend, and add a little more salt and a few generous grindings of pepper.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

Sprinkle with the spinach, sun-dried tomatoes, and Feta; fold over the filling.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

Omit the bread, maybe add a little arugula or radicchio, and serve with the eggs on top just the same.

“Huckleberry: Stories, Secrets, and Recipes From Our Kitchen” by Zoe Nathan, Laurel Almerinda, Josh Loeb, Matt Armendariz
from Huckleberry: Stories, Secrets, and Recipes From Our Kitchen
by Zoe Nathan, Laurel Almerinda, et. al.
Chronicle Books LLC, 2014

Here was another opportunity to add spinach by adding it to the ricotta and eggs mixture.

“The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.” by America's Test Kitchen
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2014

In the recipe my aunt shared with me, it was simply feta cheese, parsley, diced scallions, eggs, and black pepper.

“The Sandcastle Girls” by Chris Bohjalian
from The Sandcastle Girls
by Chris Bohjalian
Simon & Schuster UK, 2012

SPINACH AND FETA In 2-quart saucepan, melt 2 tablespoons margarine or butter over medium heat; stir in 2 tablespoons all-purpose flour.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

Stir in spinach, feta, ricotta, eggs, dill, salt, and pepper until combined.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

Then begin layering by spreading a layer ofthe mushroom filling, sprinkling with some ofthe Pecorino Romano, adding a layer ofarugula leaves, and spreading some of the ricotta filling over the arugula.

“Edible Wild Mushrooms of Illinois and Surrounding States: A Field-to-Kitchen Guide” by Joe McFarland, Gregory M. Mueller
from Edible Wild Mushrooms of Illinois and Surrounding States: A Field-to-Kitchen Guide
by Joe McFarland, Gregory M. Mueller
University of Illinois Press, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • chefs screwing with a perfectly time tested recipe. Why on earth would you go and ruin an excellent spinach and feta cheese recipe with adding nonsense like pine nuts and rosemary and for God’s sake oregano on spinach. Are you mad. spinach does not go with oregano and rosemary they over power it. Dill, parsley, mint and green onions my friend.

  • I’m going to try this, but please guys wash any veg first before using, even so called pre washed in bags, am surprised Jamie didn’t wash it.

    I’ll skip the pine nuts and cheddar, and I’ll serve it with a nice crisp pepper and spring onion garnish.

    There’s nothing wrong with breaking the so called food rules so it’s not “authentic”, it’s about what tastes good to you, and adaptation.

  • One way of savory crepes(in Montenegro or among montenegrin families) is to filled them with dried, cured meat and rice(yes, sounds off but I guess people like it this way), fold them into the shapes of burritos, dipped in eggwash and then breadcrumbs, fried and served:)

  • OMG Beth! this is delicious!
    It must have a wonderful taste!
    I’m going to make my husband happy with your recipe!
    Thank you very much for this video and for your time and dedication for all of us!
    Kind regards!

  • Made this and it was an absolute hit! Added in some roasted butternut too and it worked super well.
    Edit: yes it went crunchcrunchcrunch

  • Too many flavours. I think he falls for a common failing whenever a traditional dish meets an affluent western kitchen. Also, too much rote practice. You don’t need to cook the spinach at all. You don’t need to add salt. And too many eggs! I think he wanted to make a frittata which has become the go-to “chuck everything in” dish. Chuck anything in, not everything.

  • Beth, I just subscribed. You are a wonderful cook and since you sometimes mention your French (?) husband, I think he must be a happy man. I just did your piccata chicken tonight and it was delicious. I look forward to other recipes.

  • Savory crepes are very popular in Russia! There is a whole fast food chain that is dedicated to blini (crepes) with different fillings called Teremok and I think they’ve even opened one up in NYC (I’m American, but teach ESL in Russia). My favourite filling there is potato wedges with chopped pickles and french fried onions. Also mashed potatoes with fried mushrooms is a great filling too!

  • I want Jamie to cook something Bulgarian. May be banitza or sarmi��I think it will be great mainly because he has never cooked Bulgarian cuisine before

  • Thanks, BETH, tastes great. I usually forget to respond with comment AFTER I try one of your delicious recipes. I keep returning to your recipes; maybe that tells you I love what you offer.
    I haven’t made savory crepes in DECADES. My husband enjoyed something new. I’m making them again for my busy daughter and family soon. Have you heard of Lemon Capellini cold salad for summer? I don’t know all ingredients; I would love to imitate; it’s simply delicious & refreshing because it’s cold and because it has a kick to it with lemon (I’m a lemon fan) and maybe basil or arugula garlic and salt(?). I’m watching my carbs, but gotta eat cool things most the time through summer.

  • make a sweet crepes and make a cream cheese topping and stuff it with chocolate mousse and strawberries. Looks similar total different taste.

  • I don’t have any nonstick pans, would it be too risky to try with stainless steel or cast iron? I think it will be ok if they are well-oiled.

  • Nice but Jamieeeeee…….we don’t put pine nuts in our feta and spinach pie in Greece!! but hey!! it’s an Oliver recipe with a twist lol:)

  • Wow!! I love how you can make this a day ahead (and thanks for all the great storage tips) and then make such a gorgeous brunch or lunch! This looks divine…thank you Beth!

  • We make this in Bulgaria. Its called Banitza. you can also make the filling with Stinging nettle eggs and feta cheese. Its reaalllyyyy good and tasty not to mention healthy. You can also have a drink called ” Airan”( yogurt and water) to go with it.

  • I still make these using my mother’s recipe using water instead of milk. We called them manicotti, baked in the oven with tomato sauce. Light and delicious.

  • When I was in Highschool I filmed a training video for a crepe restaurant in West Side Market in Cleveland, OH. This video made me want to get out the skillet and try all the recipes I have on file! 70 videos of crepes styles!

  • Good morning Beth! ��
    I’ve had dessert crepes, always sooo yummy!
    But, I have never had savory crepes…..ever!
    What rock have I been under?! LOL!
    These look delicious, a nice idea for a late lunch with my neighbors.
    I think the girls will love these.
    Thank you for another wonderful idea.
    Have a nice day Beth! ��

  • Dear Beth, a delicious savory crepe is brilliant! Might I suggest growing an herb garden wall (GardenCreationsLtd on etsy) herb with HydroCrystal gel soil; new plant Crystal pearls that are a cleaner option to growing herbs in soil.

  • I’ve stopped watching at the eggs and cheddar addition! I prefer the greek recipe without eggs snd cheddar of course!
    Or is this a spin on frittata with feta and spinach? Who knows…

  • Wow I couldn’t even last the first thirty seconds of this video, my mouth was watering so hard and I was drooling big time! Why must you do this to me, Beth?!

  • That is a great looking recipe and I would love to be cooking and eating it. It reminds me of some of the dishes I get from Schwan’s Home Delivery Service which I order.

  • Beth, this recipe and video is just in time for a ladies luncheon I’m having. But is there something I could add to the mushrooms instead of chicken for the VEGETARIAN of the group. Or maybe you have a crepe recipe already I can look for. I’d love your input. Thanks for another wonderful tutorial!

  • Those look SO good! I want to make these soon! I love how elegant your dishes are, but you make them seem easy/effortless. Drool!

  • for those who cannot find the phyllo pie, Akis show us how to make the phyllo dough from scratch on his channel.
    After watching countless phyllo pie recipe from Akis, I made 3 different types of the recipes and it was delicious and crunchy. Jamie didn’t scotch the top of the pie to let the liquid evaporate and add more layers of the phyllo sheets in between before adding the filling, it would have been more crispy.

  • @vicky, your gonna make me fat with all these Amazing dishes������������ is there an italluan dish that would be a default got like the States Peanut butter and Jelly?

  • This looks so good, I am actually drooling as I’m watching this.
    Thanks a lot for share with us
    As far as I know there is a web site of high quality and low price. You can buy if you want.

  • Heck yeah for just reaching into a hot pan and picking stuff up with your hands! It always freaks my dear MIL when I do that, she’s such a sweetheart.:)

  • they are very good something like canneloni, but crespelle are really crepes and they are french not italian, just that the italians made a sort of pasta out of them. very good with ham and cheese filling. like pancakes but without the baking powder

  • These make for such a delightful meal Beth. I’ve tried this recipe twice and it’s turned out utterly delicious both times.

    I always end up having to make substitutions though, but it still works a treat. I swapped out Worcestershire sauce for soy sauce, Gruyere cheese for mature cheddar and/or freshly grated parmesan, dill for coriander, even butter for olive oil and I tend to leave out garlic in the bechamel sauce. Results were still stunning and delectable! Thank you so much Beth for sharing this recipe with us!

  • Do you think I can freeze and store as made up parcels and defrost to cook at a later date? Would be nice to do a big batch and have them on hand!

  • I did it. Very good pie. Just I used puff pastry.lovely. just forgot to make hooks with fork on the top and bottom and had to bake it much longer in the oven. But np. I did it after 15min when I saw the problem and it was ok. Great. all turn out good!

  • Thank you for sharing this recipe, Beth. I consider myself a crepe lover! And the components of this creep (leeks, mushroom, chicken, bechamel sauce and gruyere cheese) are my favorites too. I will definitely make this anytime soon!

  • It is disgusting… his recipes do not work – I have heard about it from other people before. He is not a simple blogger – it is his profession … disgrace!

    The pie took much more to set close to 40-60 min as minimum…

  • Hi, this looks delicious! In Turkey we roll the “yufka” (dough) thinner. You can sprinkle some flour under and over the dough to keep it from sticking. This will make it much easier to work with. I’m also not sure if the onions would be properly cooked this way. Maybe sauteeing them before adding to the filling would be better.

  • I made these for dinner tonight. My partner was annoyed I didn’t order takeaway. He bloody loved the end result. They are delicious and well worth the make!! Thank you ❤️

  • Feta cheese is Greek. I am turkish but I love ancient Greece and ancient Greeks ate fetacheese 3000+ years ago we have borrowed a lot of Greek culture and mixed it with our own.

  • Find the link for written recipe in English in the description box above ��.
    Receta escrita en ESPAÑOL esta en el enlace en la caja de descripcion de arriba ��.

  • Wow this was amazing. I made this for my partner for his birthday �� and it was a huge hit!! I’ve never made crepes before. The filling was scrumptious! You are the best ��

  • Hey Beth! Could you please make a kitchen tour video? You always seem to have a lot of equipment and unique serving pieces so I’d just like to know how you store all of it!

  • In Bulgaria we have similar thing, we call it “banitza”. I think all the Balkan countries have different versions of pastry dishes with fillings but chefs don’t really know much about Balkan cuisine, except for some Greek and maybe Turkish dishes.

  • I will be making a crepe cake…now, after seeing your video, I must try this savory crepe as well. Your videos are always such a delight to watch. Thanks for sharing!

  • I am in love with this recipe, I have made crepes for ever! and this one sounds amazing..we usually stuff with ricotta and spinach and make a nice sauce but this one is also so tasty looking..I have both Italian and French background..and love crepes!!

  • Made them this morning. Ugh….burned fingertips from turning them. Do they need to be thicker so they don’t tear as easily? I will keep perfecting this though. Great recipe! Wish I could show you the picture.

  • Looks fantastic just one question if I don’t cook up all 6 squares right then, will the dough keep in the fridge? If so, how long? And same for the extra filling? Will it keep in the fridge? I’m only cooking for 1 person and altho I could probably eat all 6 gozleme in one day, I know I shouldn’t;-)

  • We make this in India, but with spinach and cottage cheese and the dough is made of whole wheat flour. Look up palak paneer parantha!

  • This is definitely and without doubt a fabulous spinach pie and I’d love to try it!!!! Congrats Jamie Oliver on this!! Yes it is Greek inspired….. but it cannot be called Greek “spanakopita” since that term refers to a traditional recipe with specific ingredients. Nevertheless there’s no reason not to enjoy both…. the traditional and the inspired version (smiiiiile!).

  • One of my favourite things to order at our local Greek restaurant. Never had faith in myself to bake with filo, can’t wait to make this at home now ��

  • I’ve got a question if anyone could help me out here! I’m from Melbourne and we get a lot of really good borek’s in our local markets (I’m assuming they’re Turkish). However, after doing my research, I found out that boreks are made with filo pastry. I’ve worked with filo before and I’m pretty sure they’re very flaky and crisp. However, the ‘borek’s’ I’ve had from these markets had more of a flatbread sort of outer layer. They seem to have been pan-fried (both flat sides are crips whilst the side and inside are still bready). However I’ve also had gozleme’s and they’re rather soft(like an Indian paratha). I’m just confused and I’m trying to find what was is that I buy at all these markets that say that they’re selling borek? Is there a special name for it? It defs cant be made from filo cause they were nothing like the filo related pastries I’ve had in the past! I’d be very appreciative if anyone who’s familiar with this cuisine could help a fellow foodie out here! Desperately want to remake them at home!

  • Τι έκτρωμα είναι αυτό Παναγία μου. Και η συνταγή χάλια φαίνεται. Δεν είναι μόνο το θέμα της δήθεν νεoτερικότητας αλλά τα τεχνικά λάθη. Η γέμιση μοιάζει ήδη “χωνεμένη” (μπιάξ) πριν τη τυλίξει σε αυτά τα χαρτιά Α4. Ποιο το νόημα να παρουσιάσεις συνταγή για πίτα χωρίς το φύλλο; Αν το πάρεις έτοιμο τι δείχνεις δηλαδή πως βράζεται το σπανάκι (που κανονικά δεν μπαίνει βρασμένο κιόλας);

  • I just made a modified version of this pie using leek and broccoli instead of spinach and it is TO DIE FOR!! Thank you for sharing this recipe ❤️

  • Fantastic facts and not words, in this way the language does not matter. Congratulations and thank you one of the best videos. Kind regards from Sweden Fernando
    Fantàstico hechos y no palabras, de esta manera no tiene importancia el idioma. Felicidades y gracias uno de los mejores vidéos. Saludos cariñosos desde Suecia Fernando

  • I just made the savory crepe to have with soft scrambled eggs and I added dried chives and holy moly it really hit the spot. Also, Beth please start a podcast!

  • In Turkey: the exact same recipe, but they egg wash it with a bit of milk, soda, and the olive oil, it’ll be more crunchy in this way, and regarding the pine nuts, don’t fry them in advance, let them roast with the filo, in this way, they don’t get over cooked or burned.

  • Question, is the plain yogurt necessary? I only have common falvored yogurt so I’m not sure if I should use it or just not add any yogurt.

  • Love this.. one question: when he says grease-proof paper, what does he mean? Is that the same as parchment paper? (Newbie here…)

  • Tried this recipe…worked great..EXCEPT recommend SKIPPING the cooking for 2 min. On the stove top BEFORE putting in the oven..just pop it straight in to the oven..and bake at 400 for a few minutes Etc..truly a delicious recipe..

  • Gözleme and Börek can be filled with whatever you like, here are some examples from my family: Spinach and Onion, Feta cheese and Sucuk, minced meat fried with onion and parsley, mashed potatos with onions and spicy paprika paste.

  • Beth, this recipe reminds me of the crepes that were served at the restaurant, The Magic Pan. It was a chain of restaurants back in the 1980’s. Yummy! ❤️❤️❤️

  • Gods Jamie!! What a brilliant dish! I know what we’re having for dinner tomorrow night!! Do you think a bit of caramelised onion would work ok??