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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Spinach and Feta Fritters

[heart_this] · Jul 3, 2010 · 30 Comments

Spinach and Feta Fritters

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!

Spinach and Feta Fritters

Spinach and Feta Fritters

Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes 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.
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

6 Ingredients, Appetizer, Food, Fritter, Greek, Main Course, One-Pan, One-Pot, Recipe, Vegetable, Vegetarian

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Reader Interactions

Comments

  1. Fat Girl vs. World says

    July 3, 2010 at 10:25 pm

    oh my !! how much feta do you have??

    Reply
  2. Gloria says

    July 3, 2010 at 11:44 pm

    Kevin this look absolutely delicious I love feta and spinachs, xx gloria

    Reply
  3. Mika says

    July 4, 2010 at 6:37 am

    You had a really nice idea…feta and spinach is a wonderful combination and fritters are so easy and quick to make…

    Reply
  4. ornella says

    July 4, 2010 at 10:53 am

    Hi Kevin,I'm glad that you like so much greek cooking! Greetings from Athens!

    Reply
  5. Joanne says

    July 4, 2010 at 11:12 am

    Spanikopita in fritter form..I like the way you think! I'm loving all this feta lately.

    Reply
  6. Anonymous says

    July 4, 2010 at 11:30 am

    oh wow, this looks great! anything with feta… brilliant.

    Reply
  7. Baking is my Zen...sweet nibbles for the soul says

    July 4, 2010 at 12:13 pm

    One word…DELISH!

    Carmen

    Reply
  8. She'saPistol says

    July 4, 2010 at 2:47 pm

    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
  9. Susan @ SGCC says

    July 4, 2010 at 3:38 pm

    These look awesome, Kevin! And, I don't even really like feta!

    Reply
  10. Anonymous says

    July 4, 2010 at 4:10 pm

    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. Juno says

    July 4, 2010 at 6:25 pm

    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. Anonymous says

    July 4, 2010 at 8:10 pm

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

    Reply
  13. Tonya @ What's On My Plate says

    July 4, 2010 at 9:25 pm

    Those look great and sound like such a great easy summer meal.

    Reply
  14. Stephanie says

    July 4, 2010 at 9:34 pm

    These look excellent. I will have to make them soon.

    Reply
  15. Carmen823 says

    July 4, 2010 at 9:40 pm

    Anyone care to speculate how many ounces of fresh spinach would make 2 cups cooked?

    Reply
  16. Culinary Cory says

    July 5, 2010 at 1:45 am

    Spinach and feta in a fritter form. Such a great idea.

    Reply
  17. Sophie says

    July 5, 2010 at 8:25 am

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

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

    Reply
  18. Sarah Jane says

    July 5, 2010 at 1:02 pm

    I have just found your blog.
    It is a treat just to stop & browse.

    Reply
  19. Kevin says

    July 6, 2010 at 2:09 am

    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
  20. Kat says

    July 6, 2010 at 3:19 am

    looks delicious! great idea for combining feta and spinach!

    Reply
  21. Zee says

    July 7, 2010 at 6:39 pm

    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. shana says

    July 8, 2010 at 11:35 pm

    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
  23. eatme_delicious says

    July 8, 2010 at 11:55 pm

    There's something about the word fritter that's so magical and delicious sounding! Love this creation of yours.

    Reply
  24. zee says

    July 10, 2010 at 10:42 pm

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

    How'sabout avgolemono sauce?

    Although – I do not think they need sauce

    Reply
  25. Cooking in Mexico says

    July 18, 2010 at 6:49 pm

    A very nice recipe. I love spinach and cook it often. You have given me a new way to prepare it.

    Kathleen

    Reply
  26. Paul says

    November 18, 2010 at 4:40 am

    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. Don says

    March 10, 2011 at 11:52 pm

    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. Mary Catherine says

    March 16, 2011 at 11:21 pm

    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. Anonymous says

    November 18, 2011 at 3:31 pm

    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
  30. Claire says

    February 3, 2022 at 9:57 pm

    Love these! I only had 7 oz of spinach, but the pancakes were enormous anyway. I used a 2nd egg to glue them together a little more. The taste is wonderful and I love the crispy outer part.

    Reply

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