Naleśniki ze szpinakiem i fetą

Name: Naleśniki ze szpinakiem i fetą
Prep time: 22 min
Cook time: 25 min
Total time: 47 min
Cuisine: Polish
Ingredients: 200 g Wheat flour; 2 Egg, beaten; 300 ml Milk; 100 ml Water; 1 tsp Salt; 300 g Baby spinach, washed; 200 g Feta cheese, crumbled; 2 clove Garlic, crushed; 4 tbsp Sour cream; 2 tbsp Clarified butter, melted; ½ tsp Black pepper, ground

Naleśniki ze szpinakiem i fetą · ready in 47 min · 4 servings · 516 kcal per serving · medium · 11 ingredients

Tender Polish savoury crepes wrapped around creamy spinach and salty feta, a homely breakfast that also feels right for a simple lunch.

Prep: 22 min
Cook: 25 min
Total: 47 min
Serves: 4
kcal: 516
Difficulty: medium

Polish Breakfast Vegetarian

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

200 gWheat flour
2Egg, beaten
300 mlMilk
100 mlWater
1 tspSalt
300 gBaby spinach, washed
200 gFeta cheese, crumbled
2 cloveGarlic, crushed
4 tbspSour cream
2 tbspClarified butter, melted
½ tspBlack pepper, ground

Equipment

stovetop, kitchen scale, mixing bowl, whisk, measuring jug, ladle, nonstick frying pan, skillet, spatula, spoon, plate, serving plate

Instructions

Mise En Place
Gather and weigh all ingredients; set out a mixing bowl, whisk, ladle, nonstick frying pan, skillet, spatula, and spoon. · 5 min
What to look for: Ingredients are measured and tools are within reach.
Whisk Batter
Whisk flour, eggs, milk, water, and 3 g salt until smooth and pourable; let the batter stand while you prepare the filling. · 5 min
What to look for: Batter is thin, smooth, and lightly coats the whisk.
Fry Thin Crepes
Heat a nonstick pan, brush with a little clarified butter, and fry 8 thin crepes for 1-2 minutes per side until pale gold. · 16 min
What to look for: Crepes have set edges, light golden spots, and stack without tearing.
Wilt Spinach
Melt the remaining clarified butter in a skillet, add crushed garlic, then add spinach in handfuls; cook until wilted and moisture mostly evaporates. · 5 min
What to look for: Spinach is dark green, soft, and no longer watery.
Season Spinach
Season spinach with 3 g salt and black pepper, then cool for 2 minutes so the feta softens without fully melting. · 3 min
What to look for: Spinach looks glossy and has stopped steaming heavily.
Mix Filling
Mix wilted spinach with crumbled feta and sour cream until creamy but still chunky; taste for balanced saltiness. · 3 min
What to look for: Filling is creamy with visible feta pieces and evenly coated spinach.
Fill Crepes
Spoon filling across each crepe, fold in the sides, and roll tightly into neat cylinders with the seam underneath. · 6 min
What to look for: Each crepe is snugly rolled and the filling stays enclosed.
Warm Rolls
Warm rolled crepes seam-side down in the pan for 2-3 minutes, turning once, until heated through and lightly golden. · 4 min
What to look for: Crepes are lightly golden outside and feel hot in the centre.
Serve Warm
Serve 2 warm spinach and feta crepes per person, placing the seam underneath so each portion stays neat on the plate. · 1 min
What to look for: Crepes sit neatly on the plate with no filling spilling out.

Nutrition (per serving)

kcal	516
Protein	21 g
Carbohydrates	49 g
of which sugars	7 g
Fat	27 g
of which saturated	16 g
Fibre	3 g
Sodium	1281 mg

Nutri-ScoreC

Allergens

Contains: gluten, eggs, milk

Ingredient substitutions

Milk

Water: Makes the crepes lighter and less rich, but still workable for a thin batter.

Water

Milk: Gives a slightly richer batter while keeping the crepes tender.

Baby spinach

Fresh baby spinach: Use fresh leaves for the best traditional filling texture.

Sour cream

Milk: Use only enough to loosen the filling; it will be less creamy than with sour cream.

Clarified butter

Sunflower oil: Use when a neutral fat is needed for frying, though butter gives a rounder flavour.