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Horizontal image of a halved and stack thin pancake with a greens, onion, and cheese stuffing on a plate next to a wooden serving platter and green leaves.

Mediterranean Spinach and Cheese Crepes

  • Author: Nikki Cervone
  • Total Time: 1 hour, 30 minutes
  • Yield: 6 servings (2 crepes per serving) 1x


Our spinach and cheese crepes seek inspiration from Mediterranean flavors, using creamy Greek yogurt, briny feta cheese, and a hint of lemon.


  • 1 batch Foodal’s basic crepes
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 medium white onion, chopped
  • 1 teaspoon kosher salt, divided
  • 4 large cloves garlic, minced
  • 2 10-ounce packages frozen chopped spinach, thawed
  • 1 cup heavy cream
  • 1/2 cup full-fat plain Greek yogurt
  • 1 cup (about 6 ounces) crumbled feta cheese
  • 1 teaspoon lemon zest
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon freshly cracked black pepper


For the Crepes:

  1. Prepare one batch of Foodal’s recipe for basic crepes, exactly as written. The recipe will yield 12 10-inch crepes.
  2. Keep them shingled on a baking sheet lined with parchment paper as you prepare the filling.

For the Filling:

  1. Using a clean kitchen towel, squeeze all excess moisture out of the spinach over your kitchen sink. Transfer the drained spinach to a bowl or rimmed plate and set aside.
  2. In a large skillet over medium-high heat, heat the butter. Add 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.
  3. Lower the heat to low. Place the spinach into the skillet. Cook, stirring constantly, until the spinach is warm and evenly dispersed, about 5 minutes.
  4. 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.

For the Assembly:

  1. Place one crepe flat on a clean, large cutting board or plate.
  2. Spread a heaping 1/4 cup of filling in the center of the crepe in a vertical line about 2 inches wide from the top edge to the bottom edge.
  3. Fold the exposed left side of the crepe towards the middle until it reaches over the mixture. Then, fold the right exposed side of the crepe over the folded left side. Repeat with the remaining crepes and spinach filling. Serve immediately.


For a crispier serving suggestion, preheat the oven to 375°F as you assemble the crepes. Place the filled crepes on a baking sheet lined with parchment paper, and transfer to the oven. Bake for 10-12 minutes, until the edges and tops of the crepes are slightly crisp and browned. Remove the baking sheet from the oven, and serve immediately.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Crepe
  • Method: Stovetop
  • Cuisine: Pancake

Keywords: crepe, Mediterranean, spinach, feta, cheese