Spinach Pancakes Au Gratin

For the spinach pancakes au gratin, mix the ingredients and fry thin pancakes. Sauté the diced onion until translucent, add the garlic and let the spinach heat up.

Remove from heat and fold in the feta. Make a béchamel sauce. To make it, heat the butter and add the flour.

Stir until the butter foams, remove the pan from the heat and quickly stir in the milk.

Bring to the boil again, stirring constantly, and season to taste with salt, pepper and nutmeg. If desired, fold in some Parmesan cheese.

Spread some spinach-feta mixture on the pancakes, roll up and cut in half. Place in a buttered and breadcrumb-lined baking dish, overlapping.

Finally, pour the béchamel sauce over the pancakes and sprinkle with Parmesan cheese. Bake at 180 °C and serve with cranberries.

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