|Flour||3⁄4 Cup (12 tbs)|
|Eggs||3 Medium, slightly beaten|
|Olive oil||4 Tablespoon|
|Ground meat||1⁄2 Pound|
|Fresh spinach||1⁄2 Pound, finely chopped|
|Chopped onion||2 Tablespoon, chopped|
|Dry bread crumbs||1 Cup (16 tbs) (Fine Crumbs)|
|Egg||1 , beaten|
|Tomato puree||1⁄2 Cup (8 tbs)|
|Grated parmesan/Romano cheese||2 Tablespoon|
Prepare a smooth pancake batter combining the flour, salt, eggs and water.
Let batter rest for 2 hours.
To make pancakes, pour batter from a pitcher or end of tablespoon onto lightly greased hot griddle, forming thin 4 to 5 inch (10 to 13 centimeter) rounds.
Bake over medium heat until lightly browned on both sides.
Keep pancakes warm.
Heat several tablespoons olive oil in a large skillet.
Add meat, spinach, onion, salt and oregano; cook, stirring occasionally, until browned.
Set aside to cool slightly.
Add bread crumbs, egg and enough tomato puree to moisten.
Mix thoroughly and spread mixture over pancakes.
Roll them up and place, side by side, in greased baking dish.
Dot with butter and sprinkle with cheese.
Heat in a hot oven (425°F or 220°C) 12 to 15 minutes, or until lightly browned.