Finely grind half the spinach and a spring onion with the milk and the egg in a blender. Stir the mixture into a batter with the flour and some salt and pepper.
Green Vuna Wrap with Yogurt Dill Dip
Cook 4 pancakes in a medium skillet over medium heat so that the color will stay nice and green. Let the pancakes cool.
Cut the cucumber lengthwise, scrape out the seeds with a spoon and then cut it again lengthwise into approx. 10 cm strips. Cut the apples into thin wedges and the spring onions into thin rings.
Spread a mixture of some spinach leaves, apple wedges, cucumber strips, chopped onion, spring onion and Vuna on the pancakes.
For the yogurt dip: Chop the dill and mix it with the yogurt and mayonnaise. Season with salt and pepper.
Drizzle some yogurt dip and fold a quarter of the pancake over the filling from the bottom and then roll up the pancake from the side. Roll them in a piece of baking paper or aluminum foil to keep them firm and serve with the rest of the yogurt dill dip.