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Spinach Patties

These spinach patties are crispy, golden-brown bites made by mixing tender cooked greens with onions, feta, and eggs, then shaping and frying them until crunchy. The final texture features a crispy exterior with a tender, flavorful interior, perfect for snacking or a quick lunch. They’re versatile, satisfying, and taste just as good cold or warm.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups fresh spinach washed and squeezed dry
  • 1 small onion finely diced
  • 1 tablespoon olive oil for sautéing
  • ½ cup crumbled feta
  • 1 egg beaten
  • ½ cup breadcrumbs gluten-free options okay
  • 1 zest lemon for zesting
  • 1/2 teaspoon salt
  • 2-3 tablespoons olive oil for frying

Equipment

  • Large mixing bowl
  • Frying pan or cast-iron skillet
  • Spatula
  • Plate with paper towels

Method
 

  1. Start by thoroughly washing about 4 cups of fresh spinach, then squeeze out all excess water to prevent sogginess. Roughly chop the greens and set aside.
  2. Finely dice a small onion. Heat 1 tablespoon of olive oil in a skillet over medium heat until shimmering, then sauté the onion for 3-4 minutes until it turns golden and fragrant. Let it cool slightly.
  3. In a large mixing bowl, combine the chopped spinach, sautéed onion, ½ cup crumbled feta, a beaten egg, ½ cup breadcrumbs, and the zest of one lemon. Mix everything together until well incorporated and season with salt and pepper to taste.
  4. Shape the mixture into 8 to 10 small patties, about 1.5 inches in diameter, pressing gently to ensure they hold together evenly.
  5. Heat 2 to 3 tablespoons of olive oil in a skillet over medium heat until hot and bubbling. Carefully add the patties to the pan, leaving space between each one.
  6. Fry the patties for 3-4 minutes on each side, until they turn golden brown and crispy, with a gentle sizzle. Adjust the heat if they start to burn before fully cooking through.
  7. Once golden and crispy, remove the patties from the skillet and place them on a paper towel-lined plate to drain excess oil. Let them rest for 2 minutes.
  8. Serve the spinach patties warm or at room temperature, with a squeeze of lemon for brightness. They’re delicious on their own or with your favorite dipping sauce.

Notes

For an extra crunch, press the patties gently with a spatula during frying. You can prepare the mixture a day ahead and refrigerate before shaping and frying. These patties are equally tasty cold, making them perfect for packed lunches.