For the batter, get the spinach into a blender with the dill, milk, eggs and a pinch of salt. Blitz until smooth, then add the flour, pulsing until just combined – don’t overmix. Set aside to rest for at least an hour, or pop it in the fridge until ready to use.

To cook for pancakes, melt a pat of butter in a large frying pan over a medium-high heat. Add a ladle of batter, swirling to coat the pan. Cook until the edges set and the surface bubbles, then flip and cook the other side. Transfer to a tray and cover with parchment to stop the next pancake from sticking. Repeat until all the batter is used. Keep warm in a low oven.

For the filling, get the spinach into a colander and pour over a kettle of boiling water, then leave to cool. Squeeze out as much water as possible and roughly chop. Finely chop the onion and garlic. Roughly chop the dill and parsley. Heat a drizzle of olive oil in a frying pan over a medium heat, then gently cook the onion and garlic for 7-10 mins until soft. Stir in the spinach, cottage cheese, chopped herbs, most of the feta (save a few crumbles for garnish) and a good pinch of salt and black pepper. Squeeze in lemon juice to taste. Keep warm on a very low heat.

To cook the eggs, heat a glug of olive oil in a frying pan over a medium-high heat. Crack in the eggs, basting with the oil until the whites are set and the yolks are cooked to your liking.

To serve, grab the pancakes from the oven and top each with a generous spoonful of the spinach mixture and a fried egg. Fold over the edges, scatter with sesame seeds, the remaining feta and more herbs, if you like.