2 cups of frozen spinach or tinned spinach or 4 handful of spinach leaves
1 clove of garlic minced
1 stock cube or 1 tsp of stock powder
2 tbsp of sour cream
1 tsp of dried parsley
4 tsp of tomato concentrated sauce
1/4 cup of water
pinch of chilli pepper powder
If you are using spinach leaves: bring some water to boil and soak the spinach leaves for one
minute. Sieve and blend.
If you are using frozen spinach: over low heat let the spinach melt for 5 minutes.
In a large pan mix spinach, the garlic and stock powder (or grated stock cube).
Add the sour cream and the dried parsley.
Stuff the eight pancakes. And set four pancakes in a baking pan to make two invidual portions.
Mix the ingredients together.
Delay the tomato sauce on the pancakes and sprinkle with grated cheese.
In a preheated oven at 180°C/360°F bake the pancakes for ten to fifteen minutes to
reheat the pancakes and melt the cheese.