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Spinach Cheese Blintzes

Tummy.Tucker's picture
For blintzes
  Eggs 4
  Milk 1 1⁄2 Cup (24 tbs)
  Whole wheat pastry flour 1 1⁄2 Cup (24 tbs)
  Spinach 1 1⁄2 Pound
  Cottage cheese 1 Cup (16 tbs)
  Ricotta cheese 1 Cup (16 tbs)
  Chopped walnuts/Sunflower seeds 3⁄4 Cup (12 tbs)
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Nutmeg 1 Pinch

Blintzes Combine first five ingredients in electric blender and process until batter is smooth.
Let rest for 2 hours to allow particles of flour to expand in liquid, resulting in a tender blintz.
Just before baking blintzes, process batter again briefly to blend ingredients.
Lightly butter a 6-inch frying pan and put it on a medium-high burner to heat.
Pour approximately 2 tablespoons of batter into it and rotate it quickly so that batter covers the bottom.
Book blintz until the bottom is lightly browned and the top is dry.
Turn it out on a towel.
Repeat process until batter is all used, stacking blintzes with plastic wrap between each one.
Cover with a towel until ready to use.
Preheat oven to 400°F.
Filling Cook, drain and chop spinach, there should be approximately 2 cups.
Combine cottage cheese and ricotta in electric blender and process until smooth.
Pour into a bowl and add nuts or seeds, salt, pepper, nutmeg and spinach.
Mix thoroughly.
Place 2 or 3 tablespoons of filling on browned side of each blintz.
Roll up loosely, place side by side in buttered casserole and bake in preheated oven for 10 minutes or until blintzes are nicely browned.
Top with yogurt if desired and serve immediately.

Recipe Summary

Difficulty Level: 
Main Dish

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