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Dairy
Easy
40 Minutes
Diets 
Anything but your typical lasagna, this dish consists of layers of thick crepes, or in other words, blintz leaves. If you own a mini-pancake maker, you can make individual servings, as shown in the picture.
1 and 1/4 cups milk
3/4 cup flour
2 large eggs
2 tablespoons butter, melted
1/2 teaspoon salt
oil, for greasing skillet
1/4 cup butter
1 pound fresh or frozen spinach (or broccoli), chopped
7 ounces feta cheese, grated
3 and 1/2 ounces cream cheese
2 eggs
3 and 1/2 ounces grated Parmesan cheese, or any yellow cheese
1/2 teaspoon salt
pinch of nutmeg
Using a food processor or an immersion blender, thoroughly combine milk, flour, eggs, butter, and salt.
Heat a little oil in a small, shallow skillet. When hot, add about one-third cup batter to the skillet (the crepe will be relatively thick) and tilt gently from side to side to cover the pan evenly.
Fry until bottom is golden, three to four minutes. Flip over and fry for two minutes on the other side. Transfer crepes to a plate and let cool.
Melt butter in a skillet. Add spinach and sauté about three minutes. Remove from heat and drain.
Add remaining ingredients to the spinach and mix thoroughly.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Place one crepe in a greased baking dish and spread with about a quarter of the filling mixture. Place another crepe on top of the filling, and continue alternating layers until you’ve used all the crepes and filling. Bake for about 15 minutes. Serve hot or cold.
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