Spinach Blinis

Hello, hello my dear friends!

Let’s go today for a very simple recipe, which happens to be very yummy too!

I’m glad to introduce my spinach blinis.

Kids are often reluctant to eating spinachs (actually adults are too!), and serving them on the table can be quite a challenge! I had my kids eat all sorts of veggies when they started eating solid food, for them to get used to vegetables, to discover tastes and textures… But it’s true that spinachs were always a bit of a risky business. Maybe I should blame it on the school canteen!

So I have to be creative since I can not resist a good looking spinach stall at my grocery store! 😉

Hence the combination of my blinis and spinachs in order to cook… spinach blinis! I often serve them as appetizers or for a light week dinner with lettuce for instance (let’s eat healthy the whole way!!). Anyway, I always add a dip to bring taste and texture.

You can choose: my cream cheese dip sauce, my white tahini sauce (the same that I serve with my zucchini stuffed with lamb), my humus, my mechouia salad or my delicious baba ganousch. See? You have plenty of options!

You can make a simple blini batter, or add nutmeg powder as I chose to do here or you can spice it with curry. Adding spices in those spinach blinis is a good idea to enhance the flavors.

The utensils:

A large bowl,

A good whisk (I always use my professional whisk by De Buyer),

A spatula,

A sauce pan

And a frying pan.

I think you’re all set now…

The recipe, Chef!

Print Recipe

Spinach Blinis

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Serves: 15 pces Difficulty: Simple Price: €

Prep Time: 1 heure – Cooking Time: 1 à 2 min

Ingredients

• 100 g all purpose flour
• 150 g Greek yogurt
• 10 g baking soda
• 1 large egg
• 1 pinch flower salt
• 1 tablespoon hazelnut oil
• 100 g fresh spinach
• 1/2 teaspoon nutmeg powder
• Oil for the frying pan

Instructions

1

Pour the flour, salt and baking soda in a bowl. Mix.

2

Add the Greek yogurt and mix until you get an homogeneous mixture.

3

Add the egg and hazelnut oil, mix.

4

Set aside in your fridge for at least one hour.

5

In the meantime, plunge the spinach in boiling water for 2 minutes, drain and set aside.

6

After one hour, dry the spinach some more with absorbing paper to remove as much water as possible. Mix gently the spinach and batter with a spatula.

7

Heat your frying pan with a bit of oil. Place tablespoons of mixture.

8

When you see little bubbles at the surface, turn the blinis upside down and finish cooking.

9

Serve right away.