Mediterranean Spinach and Cheese Crepes

Rather than gather dust, the spinach leaves find their own unique way of exhibiting signs of neglect… by turning into murky green sludge.

And when that point comes – the point of no return – that’s when you finally remember you should use that bag of spinach. The one you bought weeks ago.

Don’t let this happen to you ever again. Here’s my simple solution for you.

The answer? Buy frozen spinach, rather than fresh!

Frozen spinach can hang out in your freezer for a significantly longer period of time than a bag or container of fresh leaves can in your refrigerator. A smart choice for long-term storage and bigger meal prep tasks!

And as long as you take the right steps to thaw and drain it properly, the frozen option is a reliable ingredient to use in any recipe that requires cooking or warming spinach.

Like a Mediterranean-inspired vegetarian filling for savory crepes!

You’ll love this filling, a cool cross between creamed greens and spanakopita, which happily resides within the loving embrace of tender homemade crepes.

There’s a devilish amount of dairy in the mixture – a lactose-loving quartet of butter, Greek yogurt, heavy cream, and crumbled feta cheese. But the combination won’t seem overwhelmingly heavy, as the yogurt and feta bring enough tangy energy to balance the other ingredients.

And some sauteed onions and fresh garlic, along with a pinch of red pepper flakes and a hint of freshly grated lemon zest, keeps this rich concoction light on its toes.

So the next time you’re out grocery shopping, avoid those bags… and head to the freezer for your dinner ingredients!

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Cooking by the Numbers…

Step 1 – Thaw and Drain Spinach

The night before you are making this recipe, thaw the frozen spinach in your refrigerator. Be sure to place it in a shallow bowl or rimmed plate to catch any residual liquids.

If you forgot to do this step the night before… don’t worry! Here’s what you need to do:

Thaw it according to the directions on the package – this will take just a few minutes, and usually involves the microwave or the stovetop.

The frozen leaves will release a lot of liquid as they thaw, which will water down the filling if you don’t drain it properly.

The best method to drain the leaves thoroughly is by placing the leaves in a clean (and lint-free!) kitchen towel, and tightly squeeze the contents over the kitchen sink to release the majority of the liquid.

Place the squeezed leaves in a bowl or rimmed plate and set aside.

Step 2 – Cook Crepes

Prepare Foodal’s recipe for basic crepes, exactly as written. The recipe will yield 12 10-inch crepes.

Don’t miss this crucial part when you are managing your time: you will need to set aside at least 30 minutes of passive time for the batter to rest, which helps develop the texture and elasticity.

Shingle the crepes on a baking sheet lined with parchment paper as you assemble during the next step – they will not stick to each other.

The plain crepes can be made in advance. Once they are completely cooled, transfer them flat and stacked into an airtight container and refrigerate for up to two days.

They will not stick together while in storage, but if you are concerned, you can place a piece of wax paper between each crepe.

Ready to use them? Because they tend to stiffen when cold, gently rewarm each one in a clean skillet, warming them at low heat for a minute or two on both sides.

Step 3 – Prep Remaining Filling Ingredients

Once you have completed making the crepes, you can move on with the rest of the recipe – starting with preparing the ingredients for the inside mixture!

Measure out the unsalted butter, heavy cream, yogurt, feta cheese, red pepper flakes, salt, and pepper. Freshly cracked is best by using a mill!

You can crumble a small block of feta, but it’s a convenient option to buy pre-crumbled feta in a small tub. You’ll need roughly 6 ounces to equal 1 cup crumbled cheese.

Set out the thawed and drained spinach.

Chop the onion, mince the garlic, and zest the lemon. For easy and effortless mincing, use a garlic press. And for the best zesting capabilities, a magically efficient Microplane will do the trick.

Step 4 – Cook Filling

In a large skillet over medium-high heat, heat the butter. Stay close… make sure it doesn’t brown or burn!

Add the chopped onion and 1/2 teaspoon salt and cook until softened, about 5 minutes, stirring occasionally. Add the garlic and continue cooking until fragrant, about 30 seconds.

You don’t want to add the garlic too early, or else it will burn. Adding it after the onions have cooked for a little ensures that the garlic will cook to perfection.

Lower the heat, and add the spinach to the skillet with the onions and garlic. Cook, stirring constantly, until the spinach is warm and evenly dispersed, about 5 minutes. If the spinach is in a big lump, you’ll need to break it apart with your spoon or spatula.

Stir in the heavy cream and yogurt and continue cooking on low heat, stirring constantly, for another 5 minutes.

Turn off the heat and gently stir in the feta cheese, lemon zest, red pepper flakes, and remaining salt. The smaller pieces of feta will begin to melt.

If you prefer your feta to stay in larger crumbles, wait to add the feta until the mixture has partially cooled for a few minutes to prevent the cheese from melting too excessively.

Step 5 – Assemble

Place one crepe flat on a clean, large cutting board or plate.

Measure out a heaping 1/4 cup of the spinach mixture – it’s alright if the mixture does not exactly align with the rim of the cup.

Place the filling in the center of the crepe, and spread it into a vertical line that extends from the top edge to the bottom edge – the line should be about 2 inches wide. You can use your fingers, but to stay clean, use a spoon or offset spatula instead.

Fold the exposed left side of the crepe towards the middle – it should reach over the mixture. Then, fold the right exposed side of the crepe over the folded left side.

The shape is complete… and so cute!

Repeat with the remaining crepes and spinach filling.

Step 6 – Crisp (Optional) and Serve

You can choose to serve the finished crepes immediately after assembling – soft, creamy, and wonderful!

But if you prefer a crispier experience, you can take the cooking process one step further.

As you are assembling in Step 5, preheat your oven to 375°F.

Place the completely assembled crepes on a baking sheet lined with parchment paper or a silicone mat, and transfer it to the oven. Bake for 10 to 12 minutes, until the edges and tops of the crepes are slightly crisp and browned.

Remove the baking sheet from the oven.

Transfer them to your favorite serving platter for a family-style method, or choose to place two on each dinner plate.

Enjoy while still warm!

Serve Some Sauce

A saucy side to serve with this recipe is not a bad idea… not a bad idea at all!

If you want to carry on with the Mediterranean-inspired theme, our cool and crunchy tzatziki sauce is just the condiment you need. Place it in individual serving bowls and let each guest spread as much or as little as they want on top of the crepes.

We also like the potential double-feta action if you choose to use a feta and tomato salsa, a topper taken from our recipe for grilled steaks. The plump chopped tomatoes would make a refreshing, juicy addition!

For something simple, the yolky goodness from a beautifully fried egg is enough “sauce” to make a delicious recipe even better with just one more ingredient!