Spinach and feta galette

It's pancake day, but we're making it Mediterranean style. This version goes green with spinach, courgette, and feta wrapped up in buckwheat flower with some drizzles of the good stuff.

Just in time for Valentine's, fall in love with this gorgeous crepe from our favourite chef of the seas—Elleni Katalanos (the Green Greek Chef). Her thoughtful, colourful way of balancing nutrition and flavour never disappoints.

They've been testing different styles in their kitchen this month, but this strawberries, EVOO, and nuts one will definitely have you falling in love...

Here's the method:

Serves two. Takes 10 minutes to make and 2 hours to set.

• Mix all the ingredients for the mousse together.
• Add more caca

Here's the method:

Makes 10 crepes.

1) For the pancake batter to a blender add:

• 1 whole egg
• 1 tbsp of Citizens of Soil extra virgin olive oil
• 40g buckwheat flour
• 50g of thawed, squeezed frozen spinach
• 200g plant milk
• 1/2 tsp of salt
• 1 tsp of dried oregano
• 1/2 tsp of cracked black pepper  

Blend until smooth. 

2) Finely slice a courgette and toss in the EVOO and season with salt and lemon.