Spinach Pancake

2
Servings
50m
Prep Time
37m
Cook Time
1h 27m
Ready In


"This a Persian dish known as Isfanakh Patera."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (221.3 g)
  • Calories 328.6
  • Total Fat - 29.9 g
  • Saturated Fat - 16.7 g
  • Cholesterol - 306.6 mg
  • Sodium - 190.8 mg
  • Total Carbohydrate - 5.3 g
  • Dietary Fiber - 2.9 g
  • Sugars - 0.9 g
  • Protein - 12.2 g
  • Calcium - 171.9 mg
  • Iron - 4.8 mg
  • Vitamin C - 45.3 mg
  • Thiamin - 0.1 mg

Step 1

Melt 3 tablespoons of the butter in a medium skillet over medium-low heat.

Step 2

Add scallions and parsley and cook, stirring constantly, 2 minutes.

Step 3

Add spinach and cook, covered, until spinach starts to wilt, about 5 minutes.

Step 4

Remove cover and continue to cook, stirring occasionally, 20 minutes.

Step 5

Beat eggs in a large bowl until light.

Step 6

Beat in the spinach mixture and add salt and pepper to taste.

Step 7

Melt the remaining 1 tablespoon of butter in a heavy 10-inch skillet over medium heat and pour in the spinach mixture.

Step 8

Cook, covered, 10 minutes.

Step 9

Loosen the edges of the pancake with a spatula and turn out onto a serving platter. Divide in half to serve 2.

Step 10

Serve with sour cream or yogurt if desired.

Tips & Variations


No special items needed.

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