Crispy Spinach and Feta Patties
These crisp little spinach and feta patties offer a bright lemony flavor with salty feta and a satisfyingly crunchy exterior — a perfect weeknight-friendly vegetarian option or appetizer.
Ingredients
Main ingredients
- 2 cups fresh spinach, washed and finely chopped (packed) Dry spinach thoroughly for best results.
- 1 cup crumbled feta cheese Opt for good-quality Greek feta for tang.
- 2 large eggs Binds the patties.
- 1 cup breadcrumbs Use panko for a light texture or gluten-free breadcrumbs for gluten-free option.
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons extra virgin olive oil For cooking.
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste Taste the mixture for saltiness from feta before adding extra salt.
Instructions
Preparation
- Rinse the spinach well, shake off excess water, then finely chop. If leaves are very wet, blot with paper towels.
- Heat 1 tablespoon of olive oil over medium heat in a skillet. Add the chopped onion and cook until translucent, about 4–5 minutes. Add minced garlic and cook for 30 seconds until fragrant. Remove from heat and let cool slightly.
- In a large bowl, mix the sautéed onion and garlic with chopped spinach, crumbled feta, eggs, breadcrumbs, lemon juice, and a pinch of black pepper. Adjust seasoning if necessary.
- Wet your hands to prevent sticking and form the mixture into small patties about 2 inches wide and about 1/2 inch thick. Place patties on a plate.
Cooking
- Heat the remaining 2 tablespoons of olive oil in the skillet over medium heat. Cook patties in batches without overcrowding for 3–4 minutes per side, until golden brown and heated through. Drain on paper towels briefly before serving.
Notes
Store cooked patties in an airtight container in the fridge for up to 3–4 days. Freeze for up to 2 months, thaw overnight before reheating. Avoid microwaving for crispiness.