Spinach Cutlets


1 10oz. pkg. frozen, shopped spinach, thawed and well drained
3/4 cup chopped onion
8 slightly beaten eggs
salt and cracked pepper
1 tbsp. crumbed Feta, Goat or Mozzarella cheese for each pancake (opt.)
Sour Cream for garnish


Mix spinach, onion and eggs in a large bowl. Add the salt and pepper. Heat 2 tablespoons olive oil in a large non-stick skillet over medium heat. Pour about 1/4 cup egg mixture per pancake. Sprinkle cheese on top of each pancake (if desired).

Cook 2 minuted per side turning once, until pancake is golden brown on both sides. Top each serving with a dollop

of Sour Cream, for garnish. Makes 4 entree servings (2 pancakes each)
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