Appetizers/ Vegetables/ Vegan

Spinach Blinis

Hello, hello my dear friends!

Let’s go today for a very simple recipe, which happens to be very yummy too!

I’m glad to introduce my spinach blinis.

Kids are often reluctant to eating spinachs (actually adults are too!), and serving them on the table can be quite a challenge! I had my kids eat all sorts of veggies when they started eating solid food, for them to get used to vegetables, to discover tastes and textures… But it’s true that spinachs were always a bit of a risky business. Maybe I should blame it on the school canteen!

So I have to be creative since I can not resist a good looking spinach stall at my grocery store! 😉

Hence the combination of my blinis and spinachs in order to cook… spinach blinis! I often serve them as appetizers or for a light week dinner with lettuce for instance (let’s eat healthy the whole way!!). Anyway, I always add a dip to bring taste and texture.

You can choose: my cream cheese dip sauce, my white tahini sauce (the same that I serve with my zucchini stuffed with lamb), my humus, my mechouia salad or my delicious baba ganousch. See? You have plenty of options!

You can make a simple blini batter, or add nutmeg powder as I chose to do here or you can spice it with curry. Adding spices in those spinach blinis is a good idea to enhance the flavors.

The utensils:

A large bowl,

A good whisk (I always use my professional whisk by De Buyer),

A spatula,

A sauce pan

And a frying pan.


I think you’re all set now…

The recipe, Chef!

Spinach Blinis

1 Star2 Stars3 Stars4 Stars5 Stars ( Vote !)
Serves: 15 pces Difficulty: Simple Price: €
Prep Time: 1 heure Cooking Time: 1 à 2 min


  • 100 g all purpose flour
  • 150 g Greek yogurt
  • 10 g baking soda
  • 1 large egg
  • 1 pinch flower salt
  • 1 tablespoon hazelnut oil
  • 100 g fresh spinach
  • 1/2 teaspoon nutmeg powder
  • Oil for the frying pan



Pour the flour, salt and baking soda in a bowl. Mix.


Add the Greek yogurt and mix until you get an homogeneous mixture.


Add the egg and hazelnut oil, mix.


Set aside in your fridge for at least one hour.


In the meantime, plunge the spinach in boiling water for 2 minutes, drain and set aside.


After one hour, dry the spinach some more with absorbing paper to remove as much water as possible. Mix gently the spinach and batter with a spatula.


Heat your frying pan with a bit of oil. Place tablespoons of mixture.


When you see little bubbles at the surface, turn the blinis upside down and finish cooking.


Serve right away.

You Might Also Like


  • Reply
    Saturday October 3rd, 2020 at 12:42 PM

    Une chouette idée ces blinis !

    • Reply
      Saturday October 3rd, 2020 at 04:11 PM

      merci merci !! je trouve aussi ! 😉

  • Reply
    Saturday October 3rd, 2020 at 11:47 PM

    Bonjour Emma, peut-on faire la recette avec des épinards surgelés ? Merci

    • Reply
      Sunday October 4th, 2020 at 09:21 AM

      Bonjour Josée,

      Oui c’est faisable. Il faut juste éviter qu’ils soient plein d’eau.

  • Reply
    Monday October 5th, 2020 at 04:00 PM

    hummm délicieux, j’en ai l’eau à la bouche !! chez moi les épinards ont la cote, on en mange très régulièrement tout le monde adore ça, mais en blini c’est une première !! j’ai imprimé la recette, merci, je te dirais !! bonne soirée, bises

    • Reply
      Monday October 5th, 2020 at 04:41 PM

      Merci Barbara !! J’attends ton verdict !

  • Reply
    Wednesday December 16th, 2020 at 10:41 PM

    Recette trop bonne . Je l’ai réalisée déjà 3 fois et on adore!

    • Reply
      Thursday December 17th, 2020 at 08:54 AM

      ça me fait super plaisir !!

  • Reply
    Sunday January 30th, 2022 at 09:30 PM

    Un régal !
    J’ai rajouté des graines de courges, tournesol, lin et sésame … et du piment d’espelette.
    Merci pour cette délicieuse recette

    • Reply
      Monday January 31st, 2022 at 09:36 AM

      Merci pour cette version gourmande !!

    Leave a Reply