This recipe is similar to my spinach and fetta parcels, but slightly healthier without the pastry.
- Baby spinach
- Kale (optional, else use more spinach)
- 1 egg
- fetta, diced
- 1 cup spelt wholemeal flour or buckwheat flour
- 1 tablespoon baking powder
- 1 teaspoon bicarbonate soda
- salt and pepper to taste
- olive oil
- chilli flakes or fresh chillies, diced
Preheat the oven to 170 degrees.
Steam the spinach and kale until just tender. Leave to drain for a few minutes – if you leave too much water in them they will be soggy when you cook them. Blend the greens together until smooth. Place in a large bowl and add the flour, baking powder and baking soda on top. If you need to make the mixture a little firmer, add some more flour. Make a small well and crack in the egg. Lightly beat the egg with a fork then mix everything together. Season with salt, pepper, chilli and herbs and mix again.
Heat the oil in a large, non-stick fry pan. Once hot, add piled tablespoons of the batter in the olive oil for around 5 minutes per side. Flip after the first side is done and press down to flatten. You might need to fry the first side again for a few minutes to brown the flattened batter. Finish off the cooking on a tray in the oven for a further 15 minutes.
Serve hot with mayonnaise or chilli sauce or with eggs for breakfast. These are also nice as snacks once they have cooled.