Spanakopita pancakes

 Ingredients

1/2 red onion finely chopped

2 cloves garlic, crushed

200g baby spinach

200g ricotta

200g feta

50g pine nuts, toasted

1tsp dried dill

1tsp dried oregano

1/2 nutmeg

Zest 1/2 lemon

1 tbsp the Governor EVOO

For the pancakes

100g plain flour

2 eggs

300ml milk

The Governor EVOO for frying

Method 

In a large bowl whisk together the eggs, flour and a little of the milk then gradually add the rest of the milk until you have a smooth batter. Set aside (you can make the batter a day ahead)

Heat a saucepan to a medium heat and add 1 tbsp oil. Add the onions and garlic and softened for 5mins. Add the spinach and cook until wilted. Set aside to cool slightly.

In a bowl mix together the feta, ricotta, herbs, nutmeg, pine nuts, lemon zest. Then stir in the spinach/onions.

Heat a little oil to a small frying pan on a medium heat, Add 1 ladle of batter and cook for roughly 1 min until browned then flip and cook for 1-2mins until cooked.

Serve the pancake topped with the filling.