1. In a medium bowl add egg, oil, flour, milk, salt and whisk until smooth. Set aside.
2. Heat a non stick frypan over a medium heat, add a splash of olive oil. Cook onion until soft. Add greens and squeeze in lemon, stir until the greens begin to wilt. Turn off heat. Add herbs and feta, stir to combine and transfer to a bowl.
3. Wipe clean your non stick pan with a little paper towel. Heat over medium heat (add butter if you don’t have a nonstick frypan). Add enough batter to coat the bottom of the pan, swirl around to coat, cook until the top is not runny. Turn over and cook for a few seconds and transfer to a plate. Repeat until batter is used.
4. To assemble. Spoon on greens, fold, top with a spoonful of tapenade.
*Use any greens you have available. For example spinach, silverbeet, kale or mizuna.