Blend 2 cups packed fresh spinach, 1 cup milk, and 2 eggs until completely smooth and bright green.

Whisk 1 cup flour, 1 tablespoon sugar, 1 teaspoon baking powder, and ½ teaspoon salt in a large bowl.

Stir spinach mixture into dry ingredients just until combined; fold in ½ cup crumbled feta and 1 tablespoon chopped fresh dill.

Heat a large nonstick skillet or griddle over medium; lightly grease with butter.

Pour ¼ cup batter per pancake onto griddle.

Cook 2-3 minutes until bubbles form and edges set; flip and cook another 2 minutes.

Keep finished pancakes warm in a 200°F oven.

To poach eggs, bring a large pot of water to a gentle simmer; add 1 tablespoon white vinegar.

Crack the remaining 4 eggs into separate small bowls. Slide into gently simmering water and poach until whites and yolks are firm, about 5-7 minutes.

Remove with a slotted spoon and drain on paper towels.

Divide pancakes between four plates and top each with one poached egg.