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Spinach Pancake

Rated as 5 out of 5 Stars
6

"This is a Persian dish known as isfanakh patera. Serve with sour cream or yogurt if desired."
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Ingredients

57 m servings 349
Original recipe yields 2 servings (1 pancake)

Directions

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  1. Melt 3 tablespoons of butter in a skillet over medium-low heat. Add scallions and parsley; cook and stir constantly until scallions soften, about 2 minutes. Stir in spinach and cover; cook until spinach starts to wilt, about 5 minutes. Uncover and continue to cook, stirring occasionally until flavors combine, about 20 minutes.
  2. Beat eggs with an electric mixer in a large bowl until thick and light in color. Beat the spinach mixture into the eggs; add salt and ground black pepper.
  3. Melt remaining butter in a heavy 10-inch skillet over medium heat; pour in the egg mixture. Cover and cook until eggs are set, about 10 minutes. Loosen the edges of the pancake with a spatula; turn out onto a serving platter. Cut in two with a sharp knife.

Nutrition Facts


Per Serving: 349 calories; 31 7.4 13.7 340 284 Full nutrition

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Reviews

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Super easy recipe and tasty. This works for a low carb diet, a regular diet, snack, breakfast, side dish. Could be eaten like a real pancake with maple syrup. I always have frozen spinach and eg...

Spinach Pancake Haiku: "Gotta serve with ham, Dr. Seuss-style for kids, (or the young at heart!)" What an easy and delicious side dish, bright and healthy. My only swap was sweet onion (around ...

Very easy and nutritious, trick kids into eating spinach.