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Socca with Spinach, Sweet Potato and Feta

Socca with sautéed spinach, roasted spicy sweet potato and crumbled feta cheese. This recipe yields two pancakes with toppings and serves 2
Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins
Servings: 2



  • 50 g / 1/2 cup chickpea flour
  • 120 ml / 1/2 cup water
  • 2 tbsp olive oil
  • Good pinch of salt

Sautéed Spinach

  • 1 tbsp olive oil
  • 1 gloves garlic minced
  • 150 g fresh spinach about 4-5 good handfuls of spinach

Roasted Spicy Sweet Potato

  • 200 g 7 oz sweet potato, peel and diced
  • 1 tbsp olive oil
  • Pinch of paprika ground coriander, cayenne, salt, black pepper.


  • Toasted pumpkin seeds
  • Feta cheese



  • Combine all ingredients in a bowl. Whisk until fully combined. Leave to rest for a minimum of 1 h.

Roasted Spicy Sweet potato

  • Preheat the oven to 225°C / 437°F
  • Place the diced sweet potato on a oven proof dish. Sprinkle spices evenly over the potatoes. Add oil and rub into the potatoes. Bake in the oven for 15-20 minutes, or until soft.

Sautéed Spinach

  • Heat up olive oil in a pan on medium heat. Add garlic and sautée for a few minutes, until soft and fragrant. Add spinach and fry until wilted, which will take about 2-3 minutes.


  • Fry the soccas in an oiled crepe pan that is about 10 inches in circumference on medium heat. Once the edged start to firm up, carefully flip it over and cook for a minute.
  • Serve the socca with wilted spinach, roasted sweet potato and finish with crumbled feta and pumpkin seeds.