Hey y'all! If you're hunting for a crispy, savory snack or meatless main that's packed with flavor, these Spinach and Feta Patties are sure to win your heart. With their golden crust, creamy feta, and fresh spinach, they're perfect for quick weeknight dinners, meal prep, or party appetizers. Let's get cooking!
Why You'll Love This
- Super easy to whip up with everyday ingredients.
- Loaded with nutrients from spinach and protein-packed feta.
- Versatile as a snack, side, or satisfying main course.
- Crispy outside, soft and flavorful inside—total texture heaven.
- Perfect for vegetarians and a great way to sneak in veggies for picky eaters.
Ingredients
- 2 cups fresh spinach, finely chopped (about 5 oz)
- 1 cup crumbled feta cheese
- ½ cup panko breadcrumbs
- 2 large eggs
- ¼ cup onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil (for cooking)
Directions
Step 1: Prepare the Spinach
Wash, dry, and finely chop the fresh spinach. If using frozen spinach, thaw and squeeze out excess water completely.
Step 2: Make the Mixture
In a large mixing bowl, combine chopped spinach, feta, panko, eggs, onion, garlic, dill, salt, and pepper. Mix until well combined—the mixture should be slightly sticky and hold together when pressed.
Step 3: Shape the Patties
With wet hands, form the mixture into 8 evenly sized patties, about ½-inch thick.
Step 4: Cook the Patties
Heat olive oil over medium heat in a large non-stick skillet. When hot, add the patties and cook for 3-4 minutes on each side, or until golden brown and heated through.
Step 5: Drain and Serve
Transfer cooked patties to a paper towel-lined plate to drain excess oil. Serve warm with your favorite dip or salad.
Notes
- Squeeze spinach dry to prevent soggy patties—especially if using frozen spinach.
- For crispier patties, chill the mixture in the fridge for 20 minutes before shaping.
- Panko gives a lighter texture, but regular breadcrumbs work too.
Variations
- Add Chickpeas: Mix in ½ cup mashed chickpeas for extra protein and fiber.
- Greek-Style: Add a tablespoon of chopped fresh mint and a squeeze of lemon zest.
- Gluten-Free: Use gluten-free breadcrumbs in place of panko.
Required Equipment
- Large mixing bowl
- Non-stick skillet
- Spatula
- Paper towels
- Measuring cups and spoons
Storage Instructions
- Cool leftovers completely before storing in an airtight container.
- Patties keep well in the fridge for up to 4 days.
- To freeze, layer with parchment and store up to 2 months; reheat in oven or skillet to restore crispness.
Suggested Pairings
- Serve with a side of Greek yogurt tzatziki or classic hummus.
- Pair with a crisp green salad or roasted potatoes for a full meal.
- Stuff into pita pockets with tomato, cucumber, and lettuce for a delicious lunch wrap.
Pro Tips
- Don't overcrowd the skillet—work in batches for best browning.
- Use high-quality feta for a creamy, tangy flavor boost.
- If the mixture is too wet, add extra breadcrumbs a tablespoon at a time until it holds together.
FAQ
1. Can I bake these Spinach and Feta Patties instead of pan-frying?
Yes! Bake at 400°F (200°C) on a parchment-lined tray for 18-20 minutes, flipping halfway for even browning.
2. Can I make these in advance?
Definitely—shape the uncooked patties, refrigerate covered for up to 24 hours, then cook when ready to enjoy.
3. What can I use instead of dill?
Try parsley, mint, or oregano for a different but equally fresh flavor profile.
Prep time: 15 minutes
Cook time: 8 minutes
Total time: 23 minutes
Ingredients
- 2 cups fresh spinach, finely chopped (about 5 oz)
- 1 cup crumbled feta cheese
- ½ cup panko breadcrumbs
- 2 large eggs
- ¼ cup onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil (for cooking)
Instructions
-
1Wash, dry, and finely chop the fresh spinach. If using frozen spinach, thaw and squeeze out excess water completely.
-
2In a large mixing bowl, combine chopped spinach, feta, panko, eggs, onion, garlic, dill, salt, and pepper. Mix until well combined—the mixture should be slightly sticky and hold together when pressed.
-
3With wet hands, form the mixture into 8 evenly sized patties, about ½-inch thick.
-
4Heat olive oil over medium heat in a large non-stick skillet. When hot, add the patties and cook for 3-4 minutes on each side, or until golden brown and heated through.
-
5Transfer cooked patties to a paper towel-lined plate to drain excess oil. Serve warm with your favorite dip or salad.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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