This spinach, feta and bacon cake is delicious with a green salad.
- 40 mins + cooling
- Preheat oven to 220°C. Combine the béchamel sauce and spinach, stirring until wilted. Cool slightly and stir in the feta.
- Place 1 pancake into a 17cm springform cake pan and spread about 45ml béchamel sauce over and a little cheese. Repeat layers ending with a crepe topped with béchamel, cheese and bacon.
- Bake for about 20 minutes or until the top layer is all melted and starting to brown. Cool for 15 minutes.
Variation: Omit the bacon for a vegetarian-friendly option.
Save time: Use 500ml ready-made béchamel sauce and frozen pancakes, available from Woolworths.
Feature: Margie Els-Burger assisted by Nomvuselelo Mncube. Photos by: Dylan Swart.
Magazine issue date: June, 2017