There’s one piece of meal-planning advice you’ll hear us repeat: lunches at the cottage should be simple, light, and “grab and go,” while dinner should be an event where everyone pitches in. But no matter what meal you’re serving, whether it’s a hearty salad to complement an evening feast or simple wraps your guests will love at lunchtime, adding feta will take your menu to new heights. Of course, just like the early-April rhubarb or mid-June strawberries you buy at your local farmer’s market, knowing where your feta comes from matters.
If it’s been a while since you’ve enjoyed feta at the cottage, try this simple crepe recipe for crepes with feta PDO and spinach. Made from sheep’s milk, or a mixture of sheep’s and up to 30 per cent goat’s milk, feta is a traditional and certified Greek cheese with high nutritional value and a rich taste that goes well with almost anything you serve your family or guests. Look for the PDO sign (Protected Designation of Origin), which ensures the quality and authenticity of feta, wherever you shop.
Crepes with Feta PDO and Spinach
Ingredients
- 2 teaspoons (10ml) extra-virgin olive oil
- 100g fresh spinach leaves
- 1/4 medium red onion
- 1 teaspoon (5ml) fresh juice from 1 lemon
- Salt and black pepper
- 100g crumbled feta cheese
- 4 crepes ready to use
- Minced fresh herbs (parsley, chervil, tarragon, or chives)
Instructions
- Heat olive oil in a non-stick steel skillet over medium heat until shimmering.
- Add onion and cook for about 4 minutes, until softened.
- Add spinach one handful at a time, cooking until wilted before adding the next handful.
- Add lemon juice and season to taste with salt and pepper.
- Transfer to a medium bowl and fold in feta cheese.
- Lay 1 crepe flat on a cutting board and spread 1/4 of spinach/feta mixture over half of crepe, and then roll it.
- Transfer to a serving platter, garnish with minced fresh herbs, and serve.
- Serve and enjoy!
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Want to elevate your cottage menu with feta? Look for the PDO symbol wherever you buy groceries.
