These elegant Spinach and Feta Bechamel Crepes are surprisingly easy to make. Thin crepes are filled with savory spinach and feta, then baked in a rich, nutmeg-kissed bechamel sauce. Perfect for brunch or a cozy dinner, they feel fancy without the fuss.
Love Spinach and Feta Bechamel Crepes? So do we! If you're into Savory Crepes or curious about Chicken, you'll find plenty of inspiration below.
Why You’ll Love This Spinach and Feta Bechamel Crepes
Elegant comfort: Feels restaurant-worthy but uses simple, wholesome ingredients.
Make-ahead friendly: Assemble ahead for stress-free entertaining or busy nights.
Wonderfully versatile: Easily adapt the filling with ingredients you have on hand.
Game-changer sauce: Silky, nutmeg-infused bechamel ties everything together decadently.
Ingredients & Tools
- For the crepes: 125 g all-purpose flour, 2 large eggs, 300 ml milk, 1 tbsp melted butter, ¼ tsp salt
- For the filling: 400 g fresh spinach, 200 g feta cheese (crumbled), 1 small onion (finely chopped), 2 cloves garlic (minced), 1 tbsp olive oil, ¼ tsp black pepper, pinch of nutmeg
- For the bechamel sauce: 2 tbsp butter, 2 tbsp all-purpose flour, 400 ml milk (warmed), ¼ tsp nutmeg, salt and white pepper to taste
- For topping: 50 g grated Parmesan cheese
Tools: 8-inch non-stick skillet or crepe pan, medium saucepan, whisk, mixing bowls, baking dish (approx. 9×13 inch)
Notes: Using whole milk gives the best richness and texture. Don’t skip the nutmeg—it’s the secret weapon that makes the sauce sing.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 14 g |
| Fat: | 18 g |
| Carbs: | 25 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 35 minutes | Cook Time: 25 minutes | Total Time: 60 minutes
Before You Start: Tips & Ingredient Notes
- Get your mise en place ready. Crepe-making moves quickly, so having all your ingredients measured and nearby makes the process smooth and enjoyable. You’ll thank yourself later when you’re effortlessly flipping crepes.
- Why warm milk in the bechamel? Adding cold milk to your roux can sometimes cause lumps. Warming the milk slightly helps it incorporate smoothly into the butter and flour mixture, giving you a silky, lump-free sauce every time.
- Don’t overcook the spinach. You just want to wilt it—not boil it into a mushy state. A quick sauté until it collapses is perfect. Then, be sure to squeeze out any excess water thoroughly so your filling isn’t soggy.
- Embrace imperfect crepes. Your first crepe might not be picture-perfect—and that’s totally fine! It’s often called the “chef’s treat.” The pan needs to heat evenly, and the batter will settle after the first one. They’ll all taste delicious once baked.
How to Make Spinach and Feta Bechamel Crepes
Step 1: Make the crepe batter. In a medium bowl, whisk together the flour and salt. Create a well in the center and crack in the eggs. Start whisking the eggs, gradually incorporating the flour from the sides. Slowly pour in the milk while whisking continuously until you have a smooth, thin batter with the consistency of heavy cream. Stir in the melted butter. Let the batter rest for at least 15–20 minutes—this allows the flour to hydrate fully and results in more tender crepes.
Step 2: Cook the crepes. Heat your non-stick skillet over medium heat. Lightly grease it with butter or a neutral oil. Pour about ¼ cup of batter into the center of the pan, then immediately tilt and swirl the pan to spread the batter into a thin, even circle. Cook for about 1–2 minutes, until the edges look set and the bottom is lightly golden. Flip carefully with a spatula and cook for another 30–60 seconds on the other side. Transfer to a plate and repeat with the remaining batter. You should get 10–12 crepes.
Step 3: Prepare the filling. Heat olive oil in a large pan over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the fresh spinach in batches, stirring until each addition wilts—this will only take a few minutes. Season with black pepper and a pinch of nutmeg. Remove from heat and let cool slightly. Once cool enough to handle, transfer the spinach mixture to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is crucial for a non-watery filling! Return the spinach to the bowl and mix in the crumbled feta.
Step 4: Make the bechamel sauce. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute, until it forms a pale golden paste (this is your roux). Don’t let it brown. Gradually pour in the warm milk, whisking constantly to prevent lumps. Continue cooking and whisking until the sauce thickens enough to coat the back of a spoon, about 5–7 minutes. Remove from heat and stir in the nutmeg, salt, and a pinch of white pepper. Taste and adjust seasoning—it should be well-seasoned to stand up to the filling.
Step 5: Assemble the crepes. Preheat your oven to 190°C (375°F). Spread a thin layer of bechamel sauce on the bottom of your baking dish. Take one crepe, place a heaping tablespoon of the spinach and feta filling along the center, and roll it up snugly. Place it seam-side down in the prepared dish. Repeat with the remaining crepes and filling, arranging them in a single layer.
Step 6: Bake to perfection. Pour the remaining bechamel sauce evenly over the rolled crepes. Sprinkle the grated Parmesan cheese on top. Bake for 20–25 minutes, until the sauce is bubbly and the top is beautifully golden brown. Let it rest for 5 minutes before serving—this allows the crepes to set slightly, making them easier to portion.
Storage & Freshness Guide
- Fridge: Cool completely, cover tightly, and refrigerate for up to 3 days.
- Freezer: Wrap individual portions tightly and freeze for up to 3 months.
- Reviving: Reheat in the oven at 350°F until warmed through for best texture.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery arugula and bright, acidic dressing cut through the richness of the crepes beautifully, balancing each bite.
- Roasted cherry tomatoes with thyme — Their sweet, burst-in-your-mouth quality and herby notes add a vibrant, juicy contrast to the creamy, savory main.
- Garlic sautéed mushrooms — Earthy and umami-packed, these mushrooms deepen the savory profile and make the meal feel even more substantial.
Drinks
- A crisp, dry white wine like Sauvignon Blanc — Its citrusy acidity and herbal notes are a fantastic palate cleanser that complements the feta and spinach without overpowering them.
- Sparkling water with a squeeze of lemon — For a non-alcoholic option, the bubbles and citrus help refresh your palate between those wonderfully rich, creamy bites.
- A light-bodied, fruity red like Pinot Noir — If you prefer red, choose one with low tannins and red fruit notes that won’t clash with the creamy sauce and delicate crepes.
Spinach And Feta Bechamel Crepes
Make these delicious Spinach and Feta Bechamel Crepes for a fancy yet easy brunch or dinner. Get the simple recipe for this elegant, savory dish today!
Ingredients
For the crepes:
-
125 g all-purpose flour
-
2 large eggs
-
300 ml milk
-
1 tbsp melted butter
-
¼ tsp salt
For the filling:
-
400 g fresh spinach
-
200 g feta cheese (crumbled)
-
1 small onion (finely chopped)
-
2 cloves garlic (minced)
-
1 tbsp olive oil
-
¼ tsp black pepper
-
pinch nutmeg
For the bechamel sauce:
-
2 tbsp butter
-
2 tbsp all-purpose flour
-
400 ml milk (warmed)
-
¼ tsp nutmeg
-
salt and white pepper (to taste)
For topping:
-
50 g grated Parmesan cheese
Instructions
-
Make the crepe batter. In a medium bowl, whisk together the flour and salt. Create a well in the center and crack in the eggs. Start whisking the eggs, gradually incorporating the flour from the sides. Slowly pour in the milk while whisking continuously until you have a smooth, thin batter with the consistency of heavy cream. Stir in the melted butter. Let the batter rest for at least 15–20 minutes—this allows the flour to hydrate fully and results in more tender crepes.01
-
Cook the crepes. Heat your non-stick skillet over medium heat. Lightly grease it with butter or a neutral oil. Pour about ¼ cup of batter into the center of the pan, then immediately tilt and swirl the pan to spread the batter into a thin, even circle. Cook for about 1–2 minutes, until the edges look set and the bottom is lightly golden. Flip carefully with a spatula and cook for another 30–60 seconds on the other side. Transfer to a plate and repeat with the remaining batter. You should get 10–12 crepes.02
-
Prepare the filling. Heat olive oil in a large pan over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the fresh spinach in batches, stirring until each addition wilts—this will only take a few minutes. Season with black pepper and a pinch of nutmeg. Remove from heat and let cool slightly. Once cool enough to handle, transfer the spinach mixture to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is crucial for a non-watery filling! Return the spinach to the bowl and mix in the crumbled feta.03
-
Make the bechamel sauce. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute, until it forms a pale golden paste (this is your roux). Don’t let it brown. Gradually pour in the warm milk, whisking constantly to prevent lumps. Continue cooking and whisking until the sauce thickens enough to coat the back of a spoon, about 5–7 minutes. Remove from heat and stir in the nutmeg, salt, and a pinch of white pepper. Taste and adjust seasoning—it should be well-seasoned to stand up to the filling.04
-
Assemble the crepes. Preheat your oven to 190°C (375°F). Spread a thin layer of bechamel sauce on the bottom of your baking dish. Take one crepe, place a heaping tablespoon of the spinach and feta filling along the center, and roll it up snugly. Place it seam-side down in the prepared dish. Repeat with the remaining crepes and filling, arranging them in a single layer.05
-
Bake to perfection. Pour the remaining bechamel sauce evenly over the rolled crepes. Sprinkle the grated Parmesan cheese on top. Bake for 20–25 minutes, until the sauce is bubbly and the top is beautifully golden brown. Let it rest for 5 minutes before serving—this allows the crepes to set slightly, making them easier to portion.06
Not what you're looking for?
