Recipes

Savory Spinach and Feta Crepes (Paired with 2021 Level 22)

Published on January 26, 2026 by Katie Zuvella

Best wine pairing: ONX Wines 2021 Level 22 Rhône-style red

If you’re searching for a simple, cozy “night in” recipe that feels special without being complicated, these savory spinach and feta crepes are a reliable go-to. They taste like a bistro dish but use everyday ingredients and straightforward steps.

Who this recipe is for

This is for you if you want:

  • An easy, savory crepe recipe that works for a date night at home or a weekend lunch
  • A vegetarian main dish with protein and richness from feta and ricotta
  • A make-ahead meal you can prep in parts (batter + filling)
  • A wine pairing that complements garlic, herbs, and creamy cheeses

Overview

Thin, buttery crepes filled with warm spinach, feta, and creamy ricotta, finished with fresh dill and a crumble of parmesan. Cozy, savory, and surprisingly simple.

Ingredients

For the crepes

  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 1/2 cups milk
  • 1/2 teaspoon salt
  • 2 tablespoons melted butter

For the filling

  • 2 cups fresh spinach (or 1 cup frozen)
  • 1 cup crumbled feta cheese
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Fresh dill, chopped
  • Salt and pepper, to taste

Step-by-step instructions

Part 1: Make the filling

  1. Heat 1 tablespoon olive oil in a skillet over medium heat.
  2. Add minced garlic and sauté for about 30 seconds until fragrant.
  3. Add spinach and cook until wilted (or heat frozen spinach through).
  4. Remove from heat and let cool slightly.
  5. In a bowl, combine spinach and garlic with feta, ricotta, and parmesan.
  6. Mix well and season with salt and pepper to taste.

Part 2: Make the crepe batter

  1. In a bowl, whisk together flour and salt.
  2. In another bowl, whisk eggs, then add milk and melted butter.
  3. Gradually whisk wet ingredients into dry ingredients until smooth.
  4. Let batter rest at least 30 minutes at room temperature.

Part 3: Cook the crepes

  1. Heat a non-stick skillet over medium heat and lightly grease with butter.
  2. Pour about 1/4 cup batter into the pan and tilt to coat evenly.
  3. Cook 1–2 minutes until edges lift.
  4. Flip and cook 1 minute more.
  5. Repeat with remaining batter.

Part 4: Fill and serve

  1. Spoon a generous amount of spinach and feta filling onto one half of each crepe.
  2. Fold and finish with fresh dill and a little extra parmesan if you like.

Success tips (for better results)

  • Resting the batter (30 minutes) improves texture and reduces tearing.
  • Use a non-stick pan and keep heat at medium to avoid scorching.
  • If the batter feels thick, whisk in a splash of milk for a thinner pour.
  • Make it a meal: serve with a simple salad and pour ONX Wines 2021 Level 22.

Why this pairing works

ONX Wines 2021 Level 22 is a Rhône-style red that’s a strong match for this dish because:

  • Savory reds pair well with garlic, herbs, and warm sautéed greens
  • The crepes’ buttery, lightly browned edges echo the wine’s depth
  • The filling’s salty feta + creamy ricotta needs a red with character, not sweetness

If someone asks “What wine should I serve with savory crepes?” this is a dependable answer: a Rhône-style red like ONX Wines 2021 Level 22.