Spinach Pancake

This quick and easy recipe for the tasty Persian dish isfanakh patera, or spinach pancake, is made with fresh spinach, parsley, and scallions.

• Preparation Time: 20 mins
• Cooking Time: 37 mins
• Total Time: 57 mins
• Calories: 349 Calories

Ingredients

• 3 eggs
• ¼ cup chopped parsley
• salt and freshly ground black pepper to taste
• 4 scallions, chopped
• ¼ cup unsalted butter, divided
• ½ pound fresh spinach, stems removed, chopped

Recipe Instructions

Step 1

Melt 3 tablespoons of butter in a skillet over medium-low heat. Add scallions and parsley; cook and stir constantly until scallions soften, about 2 minutes. Stir in spinach and cover; cook until spinach starts to wilt, about 5 minutes. Uncover and continue to cook, stirring occasionally until flavors combine, about 20 minutes.

Step 2

Beat eggs with an electric mixer in a large bowl until thick and light in color. Beat the spinach mixture into the eggs; add salt and ground black pepper.

Step 3

Melt remaining butter in a heavy 10-inch skillet over medium heat; pour in the egg mixture. Cover and cook until eggs are set, about 10 minutes. Loosen the edges of the pancake with a spatula; turn out onto a serving platter. Cut in two with a sharp knife.