In a blender, combine 2 cups of packed fresh spinach, 1 cup of milk, and 2 eggs. Blend until completely smooth and bright green.

In a large bowl, whisk together 1 cup of all-purpose flour, 1 tablespoon of sugar, 1 teaspoon of baking powder, and ½ teaspoon of salt.

Pour the spinach mixture into the dry ingredients and stir until just combined. Fold in ½ cup of crumbled feta cheese and 1 tablespoon of chopped fresh dill.

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

Pour ¼ cup of batter per pancake onto the griddle.

Cook for 2-3 minutes until bubbles form on the surface and the edges look set, then flip and cook for 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 and add 1 tablespoon of 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.