½ kg of spinach
½ kg of wild mountain greens (wild celery, fennel, dill, spring onions…)
a little white fish roe
some salt
some flour
Finely chop the greens and sprinkle with salt; wash well and squeeze out as much water as possible. Combine all the ingredients until they form a thick paste. Using a spoon, add the mixture to hot oil in batches and fry until cooked. Ideal when served with tzatziki
