Closet Cooking

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Spinach and Feta Fritters

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Spinach and Feta Fritters

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One of my favorite ‘go to’ ways to turn a vegetable into a quick and easy light meal is fritters or vegetable pancakes. I have experimented with fritters using many different vegetables with many different flavours including both sweet and savoury and it was finally time to try using one of my favourite flavour combinations, spinach and feta, to make some fritters. At their base, these vegetable pancakes are made with the vegetable in question along with an egg and enough flour to hold them together. From there you want to add some flavouring to keep things interesting and then the fritters are fried in oil until crispy and golden brown on the outside. These spinach and feta fritters, inspired by spanakopita, are pretty simple with just a bunch of fresh herbs added to season them up a bit. With just a few minutes of prep time followed by some mixing and a few minutes of frying you have some really tasty spinach and feta pancakes to tantalize your taste buds!

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Spinach and Feta Fritters

Spinach and Feta Fritters

Servings: 2
ingredients
  • 10 ounces spinach (roughly chopped, cooked and squeezed to drain)
  • 1 handful fresh herbs (I used a mixture of parsley, dill and mint)
  • 2 green onions (sliced)
  • 1/4 cup feta (crumbled)
  • 1 egg
  • salt and pepper to taste
  • 1/2+ cup flour (whole wheat flour is also good)
  • 2 tablespoons oil
directions
  1. Mix the spinach, herbs, onions, feta, egg, salt and pepper in a bowl.
  2. Mix in the flour. (Note: You want to mix in enough flour that the mixture will hold its form when fried.)
  3. Heat the oil in a pan.
  4. Spoon the spinach mixture into the pan and cook until golden brown on both sides, about 2-4 minutes per side.
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Similar Recipes:
Spanakopita (Greek Spinach Pie)
Greek Style Zucchini Fritters
Pumpkin and Feta Fritters
Ntomatokeftedes (Greek Tomato and Feta Fritters)
Authentic Okonomiyaki
Thai Style Corn Fritters with Sweet Chilli Sauce
Roasted Red Pepper and Feta Fritters
Quinoa Cakes with Roasted Red Pepper and Walnut Pesto, Goat Cheese and a Poached Egg
Asparagus Quinoa Cake
Apple, Cheddar and Bacon Fritters in Caramel Sauce

Reader Interactions

Comments

  8. Perhaps your motto should be:"Everything's betta with feta!" Lol. Or Kimchi…Seriously, I know I'll add this to my long list of Closet Cooking favorites.

    Reply

  10. I made these. They were yummier than I expected, but I felt that an accompanying sauce would have been nice. Dismissed yoghourt sauce as the feta has that sort of sour taste. Can you think of anything that might go (or some kind of salad/salsa?) thanks.

    Reply

  11. These look delicious Kevin! Love the combination of spinach and feta. In fact, I love feta outright, and I see you do too. Thanks for the visit. Juno

    Reply

  12. Kevin, you are an inspiration once again… this will be breakfast tomorrow… or something like it anyway! x

    Reply

  17. What a neat & cool idea to combine spinach & feta in a pattie, in a fritter!!

    Georgous & stunning looking, Kevin!! A grand picture too!

    Reply

  19. Anonymous: I actually served these with a tzatziki sauce on them but I quickly scrapped it off as it was covering up the delicate flavour of the spinach feta and herbs. I am still thinking about a substitute.

    Carmen823: I made these with fresh spinach and it was about 10 ounces so about 10 ounces of frozen spinach should do. I would go for the whole spinach rather than chopped if using frozen.

    Reply

  21. I used leftover cooked mustard greens (stewed in vinegar and bacon)and a little less feta than you called for.

    Since I have a PILE of greens in the back yard and since these cakes were SO scrumptious and easy I will be making these A LOT this summer.

    They would be good in the a.m. along side a fried egg or mini versions as a snack with some Greek wine or even at dinner with some lamb or other grilled meat.

    A.m. to p.m. deliciousness. Thank you.

    Reply

  22. Thanks for this – I've been reading for over a year but never commented before! Your zucchini and feta fritters became my go to last summer when I was overrun with zucchinis – can't wait to try these too. I serve the zucchini ones with a thick homemade ranch dressing with fresh herbs from the garden – you could mirror the parsley, dill and mint in the fritter maybe? or a fresh tomato salsa like someone mentioned above would be excellent too!

    Reply

  24. Kevin: "I am still thinking about a substitute."

    How'sabout avgolemono sauce?

    Although – I do not think they need sauce

    Reply

  26. Hi, I'm sure hommus would be delicious to dip the fritter's in, grt recipie m8 by the way…tried them..normally make the greek pie but this was nice inversion on the theme

    Reply

  27. Yummmm! I just happen to have each of these ingredients on hand. Can't wait to make & enjoy them! Consider sharing your favorite whole food recipe on our site & leave your link. Would love to have more recipes!

    Reply

  28. Hi, Kevin –

    These were GREAT! I substituted the flour with garbanzo bean flour, used parsley and thyme for seasoning, and topped with a little peppercorn ranch dressing. Thanks so much for this recipe. It will surely become a staple at my house!

    P.S. If you have a Trader Joe's near you, serving this with their new frozen confetti rice tastes great!

    Reply

  29. I just tried this recipe!it was absolutely delicious!my new favorite!I added minced garlic for extra flavor.it hit the spot just right.thank you…

    Reply

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