In a large bowl, beat the eggs with the sugar and salt until well combined. The sugar and salt enhance the flavor of the pancakes and help achieve a balanced taste.

Gradually add the milk, continuing to whisk until smooth. The milk adds moisture and richness to the batter.

Sift the flour into the mixture, stirring constantly to avoid lumps. Sifting the flour helps to aerate it, ensuring a light and fluffy pancake batter.

Pour in the melted butter and mix until well incorporated. The butter adds flavor and helps prevent the pancakes from sticking to the pan.

Finally, add the warm water and mix until the batter is smooth and slightly runny. The water helps to achieve the perfect consistency for the pancake batter.

Heat a non-stick skillet or pancake pan over medium heat.

Lightly grease the pan with a small amount of butter or oil.

Pour a ladleful of batter into the pan, tilting it to spread the batter evenly.

Cook the pancake for about 2 minutes, or until bubbles form on the surface and the edges start to lift.

Flip the pancake and cook for another minute until golden brown.

Remove from the pan and keep warm. Repeat with the remaining batter.

Finely chop the onion and garlic. Onions add a sweet and savory base to the filling, while garlic enhances the overall flavor.

In a large skillet, heat a small amount of oil over medium heat.

Add the chopped onion and cook until soft and translucent, about 5 minutes.

Add the garlic and cook for an additional minute, stirring constantly to avoid burning.

Add the spinach to the skillet. Cook until wilted, stirring occasionally. This should take about 3-4 minutes. Spinach is packed with nutrients and adds a vibrant green color to the filling.

Remove the skillet from the heat and let the mixture cool slightly.

Transfer the spinach mixture to a bowl and stir in the cream cheese until well combined. The cream cheese adds a rich, creamy texture to the filling.

In a saucepan, melt the butter over medium heat. The butter serves as the base for the béchamel sauce.

Once melted, add the flour and whisk continuously to form a smooth paste, or roux. Cook the roux for about 2 minutes to eliminate the raw flour taste.

Gradually add the milk, whisking constantly to prevent lumps. Continue to cook and stir until the sauce thickens, about 5-7 minutes. The milk and roux combine to create a creamy, smooth sauce.

Season the béchamel with salt and a pinch of nutmeg to taste. Nutmeg adds a warm, subtle flavor that complements the creamy sauce.

Remove from heat and set aside.

Preheat your oven to 180°C (350°F).

Take one pancake and place a generous spoonful of the spinach and cream cheese filling in the center.

Roll up the pancake and place it seam-side down in a baking dish.

Repeat with the remaining pancakes and filling.

Pour the béchamel sauce over the rolled pancakes, ensuring they are well covered.

Grate the cheese and sprinkle it evenly over the top. The cheese will melt and create a delicious, golden crust.

Place the baking dish in the preheated oven.

Bake for about 20 minutes, or until the cheese is melted and bubbly, and the top is golden brown.

Remove from the oven and let cool slightly before serving.

Serve these delicious spinach pancakes with a simple green salad or steamed vegetables for a complete meal.

They also pair well with a light, tangy yogurt or sour cream dip.

For an extra touch, garnish with fresh herbs like parsley or dill.