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Sephardic Spinach Patties

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“Keftes de Espinaca -- this is the closest thing I have found to Croquetas de Espinaca (Spinach Croquettes). A friend brought them over about 6 months ago and have been looking for them ever since. She bought them from a bakery that moved out of town. Even spinach haters can't resist them, especially when they're splashed with a little fresh lemon juice; fresh juice does make a major difference in taste. Onions add a sweet flavor and textural complexity.”
READY IN:
45mins
YIELD:
16 patties
UNITS:
US

Ingredients Nutrition

Directions

  1. PREPARATION:.
  2. In a large skillet, heat the olive oil over medium heat.
  3. Add the onion and, if using, the garlic and sauté until soft and translucent, about 5 minutes.
  4. Remove from the heat and add the spinach, matza meal, salt, pepper, and, if using, the nutmeg.
  5. Stir in the eggs.
  6. If the mixture is too loose, add a little more matza meal.
  7. The mixture can be stored in the refrigerator for a day.
  8. Shape the spinach mixture into patties 3 inches long and 1 1/2 inches wide, with tapered ends.
  9. In a large skillet, heat a thin layer of oil over medium heat.
  10. In batches, fry the patties, turning, until golden brown, about 3 minutes per side.
  11. Drain on paper toweling.
  12. Serve warm, accompanied with lemon wedges.
  13. VARIATIONS.
  14. Sephardic Spinach Patties with Cheese (Keftes de Espinaca con Queso):
  15. Add 1 cup (4 ounces) shredded Muenster, Swiss, Gouda, or Cheddar cheese; or 1/4 cup grated kefalotyri or Parmesan cheese.
  16. Sephardic Spinach Patties with Walnuts (Keftes de Espinaca con Muez): Substitute 1/2 to 1 cup finely chopped walnuts for the matza meal.
  17. *To reheat the spinach patties, place in a large skillet, add 1 1/2 cups vegetable stock, and simmer over low heat for about 5 minutes.

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