Spinach and feta flapjacks with horseradish cream and chives

Although most people eat their flapjacks at the breakfast table with maple syrup, there is no reason not to go the savoury route for a change! I recently twisted up my traditional Sasko Quick Treats Flapjack Mix with spinach and feta, and topped them with a mixture of horseradish and creamed cottage cheese. They are just delicious as a light meal, brunch, a snack or party canapés.

They are best served at room temperature, so you can make them a few hours ahead and top with the horseradish cream just before your guests arrive. Perfectly easy Meatless Monday snacks!


  • 15 ml olive oil
  • 1 leek, finely chopped (white part only)
  • 250 g spinach leaves (no stems)
  • salt and pepper to taste
  • a pinch of nutmeg
  • 100 g feta, crumbled

For flapjacks:

  • Sasko Quick Treats Flapjacks Mix 500 g
  • 30 ml vegetable oil
  • 550 ml milk
  • 2 x XL eggs
  • vegetable oil for frying

For horseradish cream:

  • 250 g creamed cottage cheese (or cream cheese)
  • 2 heaped teaspoons of horseradish paste (or more if you prefer)
  • fresh chives for garnish, chopped


  1. In a large pan, heat oil over moderate heat. Add chopped leak and fry until tender. Add spinach leaves and fry for a minute, then cover and let it steam for 5-10 minutes until soft and wilted.
  2. Add salt and pepper to taste, as well as a pinch of nutmeg. Let it cool to room temperature, then chop finely.
  3. For flapjacks, beat vegetable oil, milk and eggs together, then add Sasko Flapjack Mix and beat until lump free. Stir in chopped spinach and crumbled feta.
  4. Spoon mixture with a tablespoon into a moderately hot, well-greased frying pan, flipping them over when you start to see bubbles appear on the surface. Fry on other side until golden brow. Keep aside until cool.
  5. Mix creamed cottage cheese and horseradish to a smooth spreading consistency. Spread on flapjacks and top with chopped chives.
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