CREPES WITH SPINACH

For the bechamel, put a non-stick pan over medium heat and let it heat well. Once hot, pour the butter, let it melt and add the flour.

Stir constantly with a wooden or plastic ladle until the flour is cooked and golden.

Gradually pour the milk and mix vigorously with a whisk. After pouring all the milk, season with salt and pepper and continue stirring until the béchamel thickens.

Once it thickens well, remove from the heat, add the 2 yolks and cheese, and mix very well to cook the eggs from the temperature of the sauce. Set aside.

We continue with the crepes. We make the mixture according to the instructions on the package. Butter a non-stick pan, put it over medium heat and as soon as it burns well add a ladle of the soup mixture.

Turn the pan until spread and bake for 2 minutes. Turn the crepe and bake another 2-3 minutes. Continue until the mixture is finished. Set aside the crepes covered with a kitchen towel slightly moist.

For the filling, saute the mushrooms in olive oil and as soon as they turn golden and lose their liquids, add the spinach and dill.

Leave for 2-3 minutes and lower. Add the feta cheese.

Fill the crepes with the filling and place them in a baking pan. Cover with the béchamel and sprinkle with grated cheeses.