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Fennel leaf and spinach pancake recipe

For a unique Pancake Day dish, look no further than this recipe from

Combining the distinct flavours of spinach and fennel leaves with the freshness of the onion, these pancakes make an incredible savoury alternative to your traditional Pancake Day feast.

Perfect for using up any leftover veggies you have in the fridge, you’ll really want to give this one a go. Just don’t forget to share a photo to @herogomena with #herogolife.


Prep time: 20 minutes

Cook time: 20 minutes

Serves: 5 people


200g spinach, chopped

30g fennel leaves, chopped

Small bunch of parsley, chopped

6 spring onions, chopped

1/2 onion, chopped

Salt & pepper, to taste

100g feta, crumbled (optional)

300g all-purpose flour



  1. Put the spinach, fennel leaves, parsley, spring onions and onion in a large bowl. Season and mix well. 

  2. If you’re using feta, add it now and mix everything well.

  3. Put the mixture in a colander and leave for an hour to release any juices.

  4. In the meantime, put the flour, 120ml of oil and a teaspoon of salt in a large bowl. Knead the mixture.

  5. Add a bit of water and keep kneading until the dough feels a little like elastic and it doesn’t stick to your hands. 

  6. Cover the bowl with cling film and let it rest for an hour.

  7. After an hour, take an egg-sized piece of dough and use a rolling pin to flatten it out. 

  8. Add some of your spinach and fennel mixture to the centre of the dough. Fold the outside bits of dough in and close the spinach parcel.

  9. Roll the dough into a ball in your hands, then use a rolling pin again to roll it into a pancake shape.

  10. Repeat and make enough pancakes to use all your dough and spinach mixture.

  11. Put a frying pan on a medium-high heat and add a tablespoon of oil.

  12. Once hot, fry the pancakes for about one minute on each side.

  13. Repeat until all the pancakes are cooked, adding more oil when needed.

Storage tips

We recommend eating these pancakes straight away.


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