These crispy spinach pancake triangles look like they are from a restaurant but are super easy to make. Tender green pancakes, a creamy chicken filling, and golden brown fried on the outside – perfect for lunch, dinner, or as a snack. Served with sour cream – an absolute delight!
Ingredients
- 100 g spinach
- 1 chicken breast
- 200 ml milk
- 1 egg
- 100 g flour
- 1 onion
- 2 garlic cloves
- 1 carrot
- 200 g mushrooms
- A handful of dill
- 100 g cream cheese
- Butter
- Olive oil
- Salt
- Sugar
Instructions
- Prepare the spinach pancakes by mixing spinach, milk, egg, and flour to create a green batter.
- Cook the batter in a pan to make tender green pancakes.
- Prepare the creamy chicken filling by sautéing diced chicken breast with chopped onion, garlic, carrot, and mushrooms in butter and olive oil.
- Add cream cheese and dill to the filling, seasoning with salt and a pinch of sugar to taste.
- Cut the pancakes into triangles and fill each with the creamy chicken mixture.
- Fold the triangles and fry them in butter or olive oil until golden brown and crispy on the outside.
- Serve the crispy spinach pancake triangles warm with sour cream.
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