Flatbread with Feta and Spinach Filling
- For the batter
- 4 eggs
- 1 pinch salt
- 250 grams Pastry flour
- 200 milliliters milk
- 200 milliliters mineral water
- butter (for baking sheet)
For the filling, thaw spinach and squeeze out liquid. For the batter, put all batter ingredients into a tall vessel and quickly mix with an immersion blender to a smooth consistency. Cover and let rest approximately 20 minutes. Meanwhile, sauté thawed spinach with chopped onions and garlic in the butter, stir in creme fraiche and cheese and season with salt and pepper.
Cook the batter in a nonstick pan, spreading filling on one half of each portion and folding over. Cut into pieces, if desired. Keep finished flatbreads warm until serving.