All Recipes Best Recipe Side Dish Vegetables Greens

Ingredients

¼ cup unsalted butter, divided 4 scallions, chopped ¼ cup chopped parsley ½ pound fresh spinach, stems removed, chopped 3 eggs salt and freshly ground black pepper to taste

Nutrition Info

349.1 calories carbohydrate: 7.4 g cholesterol: 340 mg fat: 31 g fiber: 3.5 g protein: 13.7 g saturatedFat: 17 g servingSize: - sodium: 284.3 mg sugar: 1.8 g transFat: : - unsaturatedFat: : -

Melt 3 tablespoons of butter in a skillet over medium-low heat. Add scallions and parsley, cook and stir constantly until scallions soften, about 2 minutes. Stir in spinach and cover, cook until spinach starts to wilt, about 5 minutes. Uncover and continue to cook, stirring occasionally until flavors combine, about 20 minutes.
Beat eggs with an electric mixer in a large bowl until thick and light in color. Beat the spinach mixture into the eggs, add salt and ground black pepper.
Melt remaining butter in a heavy 10-inch skillet over medium heat, pour in the egg mixture. Cover and cook until eggs are set, about 10 minutes. Loosen the edges of the pancake with a spatula, turn out onto a serving platter. Cut in two with a sharp knife.

1 pancake

This is a Persian dish known as isfanakh patera. Serve with sour cream or yogurt if desired.