Pancakes with spinach and cheese

The dish is not tricky, but very, very tasty. And cooking it is simple and fast. We will start with the preparation of the ingredients:

- peel and finely chop the red onion, put it in a bowl for now,

- knead (or finely chop) sheep's cheese, put it in a separate medium-sized container,

- wash and dry the greens with paper napkins, then finely chop it. You can take any greens to your taste, for example, dill, parsley, tarragon or green onions will go well. You can take a mix of herbs.

Starting to cook, for what:

- put a medium-sized frying pan on medium heat, pour olive oil into it, heat it well,

- spread the onion, fry, stirring, until softened. By the time it takes about 4 minutes,

- add spinach to the onion. Do not spread all the spinach at once, add it in small handfuls and cook until wilted, stirring. As soon as the spinach wilts, add the next handful,

- pour lemon juice over everything, salt, sprinkle with freshly ground black pepper, mix everything and remove the pan from the fire,

- add the resulting mixture from the frying pan to the sheep cheese and mix well - the filling is ready,

- put the pancake on the work surface, add the fourth part of the filling to its center, then fold the pancake in half, and then again in half. Repeat all the same with the remaining pancakes and stuffing,

- return the pan to medium heat, add butter to it, mix until it melts,

- put the folded pancakes in the pan, cook until they are ruddy, then turn them over and cook until they are ruddy on the other side.

Put the finished pancakes on serving plates and sprinkle with a mixture of fresh herbs. We serve it to the table hot.

Bon appetit!