Spinach & Feta Stuffed Crepes Recipe

If you have a passion for Mediterranean flavors wrapped in something delicate yet fulfilling, you are going to adore this recipe. The Spinach & Feta Stuffed Crepes bring together the softness of savory crepes with a vibrant, garlicky spinach filling mixed with creamy, tangy feta cheese and fresh herbs. Each bite feels like a comforting hug that’s light enough for any meal but packed with enough flavor to satisfy your cravings. It’s a dish that feels special yet surprisingly simple to make, perfect for sharing with friends or enjoying whenever you need a little culinary joy.

Ingredients You’ll Need

Gathering the right ingredients is the first exciting step to creating these beautiful Spinach & Feta Stuffed Crepes. Each element plays a crucial role — from the basic crepe batter that’s silky and tender to the flavorful filling that’s fresh and vibrant. Using simple ingredients ensures the true Mediterranean character shines through, making the preparation both approachable and rewarding.

• All-purpose flour (1 cup): The base of the crepes, providing structure while remaining light and tender.
• Eggs (2): Help bind the batter and add richness to every crepe.
• Milk (1 1/4 cups): Creates a smooth, pourable batter essential for thin crepes.
• Olive oil (1 tbsp + 1 tbsp for filling): Adds a fruity depth and keeps crepes non-stick while sautéing the spinach.
• Salt (1/4 tsp + to taste): Enhances all the flavors subtly without overpowering them.
• Fresh spinach (2 cups): The star green, offering vibrant color and a tender, garlicky kick when cooked.
• Garlic clove (1, minced): Infuses the filling with just enough warmth and aroma to awaken your taste buds.
• Feta cheese (1/2 cup): Provides a creamy, tangy contrast that’s irresistible.
• Herbs (to taste): Fresh or dried, herbs like dill or parsley elevate the filling’s freshness beautifully.

How to Make Spinach & Feta Stuffed Crepes

Step 1: Prepare and Rest the Crepe Batter

Start by blending together the flour, eggs, milk, olive oil, and salt until the batter is smooth and creamy. This blend is your crepe foundation, so aim for a consistency that’ll spread thin in the pan without tearing. Let the batter rest for at least 20 minutes — this resting period helps the gluten relax and produces tender crepes with just the right amount of elasticity.

Step 2: Sauté the Spinach and Garlic

While the batter rests, heat a tablespoon of olive oil over medium heat and gently sauté the minced garlic until fragrant. Toss in the fresh spinach and cook until it wilts but still retains its bright green color — this is when its flavor is at its peak. The garlic’s aroma mingling with the spinach will make your kitchen smell inviting and warm.

Step 3: Combine Spinach with Feta and Season

Remove the spinach mixture from heat, then fold in the crumbled feta cheese. Season with salt, pepper, and your chosen herbs, balancing the flavors so the feta’s salty tang meets the earthiness of the spinach and the garlic’s warmth.

Step 4: Cook the Crepes

Heat a non-stick pan over medium heat, lightly grease with olive oil, then pour a small ladle of batter, swirling the pan to form a thin, elegant circle. Cook each crepe for about 1-2 minutes per side until golden and just set. Stack the cooked crepes on a plate to keep them warm and pliable.

Step 5: Assemble the Spinach & Feta Stuffed Crepes

Place a generous spoonful of the spinach and feta filling onto each warm crepe. Fold the crepe over the filling into a neat triangle or roll it gently, making sure the filling stays tucked inside. These stuffed crepes are now ready to delight you!

How to Serve Spinach & Feta Stuffed Crepes

Garnishes

Brighten your plate with a dollop of tzatziki or a drizzle of plain yogurt; it adds a creamy tang that complements the savory filling wonderfully. Sprinkle fresh herbs like chopped dill or parsley on top for a burst of freshness and color that makes the dish even more appetizing.

Side Dishes

Serve these savory crepes alongside a crisp Mediterranean salad tossed with cucumbers, tomatoes, olives, and lemon vinaigrette. Alternatively, roasted vegetables or a simple bowl of marinated olives make excellent companions that enhance the meal’s vibrant flavors without overshadowing the crepes.

Creative Ways to Present

For a party or brunch, consider cutting the folded crepes into bite-sized pinwheels or mini wraps. Arrange them on a platter with small bowls of dips like hummus or baba ganoush, turning the Spinach & Feta Stuffed Crepes into an elegant finger food that invites sharing and conversation.

Make Ahead and Storage

Storing Leftovers

You can refrigerate any leftover filled crepes in an airtight container for up to two days. They hold their flavor well but are best enjoyed fresh to fully appreciate the tender crepe texture and creamy filling.

Freezing

To freeze, separate individual stuffed crepes with parchment paper and place them in a freezer-safe bag or container. They can be frozen for up to one month. This makes it easy to enjoy your favorite Spinach & Feta Stuffed Crepes on a busy day by simply reheating.

Reheating

Reheat crepes gently on a greased skillet over medium heat or in a microwave on low power. Heating slowly prevents the crepes from drying out and keeps the filling warm and creamy, just like when freshly made.

FAQs

Can I use frozen spinach for the spinach filling?

Absolutely! Just make sure to thaw and squeeze out any excess water before sautéing to avoid soggy crepes and maintain a perfect filling texture.

Is it possible to make these crepes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just keep an eye on the batter’s consistency, as gluten-free flours sometimes absorb liquids differently.

What herbs work best in the filling?

Dill, parsley, and mint are classic Mediterranean herbs that pair beautifully with spinach and feta, enhancing the overall freshness and flavor of the filling.

Can I prepare the filling in advance?

Definitely. Making the spinach and feta filling a day ahead can actually deepen the flavors. Just keep it refrigerated until you’re ready to fill your crepes.

How thin should I make the crepes?

The key to perfect crepes is thinness that allows folding without breaking. Pour just enough batter to coat the pan’s surface in a thin, even layer — it should look almost translucent once cooked.

Final Thoughts

Spinach & Feta Stuffed Crepes are one of those dishes that feel like a little celebration on a plate. They bring together simplicity and elegance with every bite and are a fantastic way to enjoy wholesome ingredients in a fun, fresh format. Whether it’s a weekday dinner or a weekend brunch, these crepes promise to brighten your table and your mood. I can’t wait for you to try making them and experience the joy they bring!