August 20, 2017
"This a Persian dish known as Isfanakh Patera."
- 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
Melt 3 tablespoons of the butter in a medium skillet over medium-low heat.
Add scallions and parsley and cook, stirring constantly, 2 minutes.
Add spinach and cook, covered, until spinach starts to wilt, about 5 minutes.
Remove cover and continue to cook, stirring occasionally, 20 minutes.
Beat eggs in a large bowl until light.
Beat in the spinach mixture and add salt and pepper to taste.
Melt the remaining 1 tablespoon of butter in a heavy 10-inch skillet over medium heat and pour in the spinach mixture.
Cook, covered, 10 minutes.
Loosen the edges of the pancake with a spatula and turn out onto a serving platter. Divide in half to serve 2.
Serve with sour cream or yogurt if desired.
Tips & Variations
No special items needed.