Spanako-patties Recipe | Greek-style Spinach & Cheese Rissoles
Make spanako-patties (Greek-style rissoles) with spinach, herbs, and cheese for a crispy, savory dish. Perfect as an appetizer, snack, or light Mediterranean meal served with tzatziki.
Equipment
- Skillet or sauté pan
- Mixing bowls
- Cutting board and knife
- Baking sheet (if baking)
- Oven
Ingredients
- 1 lb spinach (fresh or frozen, well-drained)
- 1 cup crumbled feta cheese
- 1 onion, diced
- 2 garlic cloves, minced
- 2 tbsp olive oil (plus extra for frying or baking)
- 1 egg
- 1 cup breadcrumbs (panko or regular)
- 2 tbsp fresh dill, chopped
- 2 tbsp parsley, chopped
- 1 tbsp mint, chopped
- Salt and pepper to taste
- Garnishes: lemon wedges, yogurt dip
Instructions
- Prepare spinach: Blanch fresh spinach in boiling water for 2–3 minutes, then drain and squeeze out excess liquid. If using frozen, thaw and press out moisture thoroughly.
- Cook aromatics: Sauté onion and garlic in olive oil until softened. Transfer to a mixing bowl.
- Mix filling: Add spinach, feta, dill, parsley, and mint. Stir well. Crack in egg and mix. Add breadcrumbs gradually until mixture holds together. Season with salt and pepper.
- Shape patties: Form mixture into small, round patties (about 2 inches wide).
- Cook:Pan-fry: Heat olive oil in a skillet. Fry patties 3–4 minutes per side until golden.Bake: Preheat oven to 375°F (190°C). Arrange patties on a greased baking sheet and bake for 20–25 minutes until crisp.
- Serve: Garnish with lemon wedges and serve with yogurt dip (Greek yogurt, garlic, dill, lemon juice).
Notes
- Tip: Drain spinach thoroughly to avoid soggy patties.
- Make-ahead: Shape patties and refrigerate up to 24 hours before cooking.
- Variations: Try halloumi or ricotta instead of feta, add zucchini or carrots for extra veggies, or spice it up with chili flakes.
- Serving idea: Ideal for mezze platters, with pita bread and salad, or as a side to grilled meats.