How to make it
6 steps. Take it one step at a time.
Place the fresh spinach
Place the fresh spinach in a large pot with a splash of water over medium heat. Cover and steam for 2-3 minutes until completely wilted. Drain in a colander.
3 minOnce the spinach is cool enough
Once the spinach is cool enough to handle, use your hands or a clean kitchen towel to squeeze out every drop of excess liquid. Finely chop the squeezed spinach and place it in a large mixing bowl.
To the spinach, add the scallions, garlic, dill, mint, crumbled feta
To the spinach, add the scallions, garlic, dill, mint, crumbled feta, and lightly beaten eggs. Season with salt and pepper. Mix well until combined.
Gradually stir in the flour
Gradually stir in the flour until you have a thick paste that holds its shape. If the mixture feels too loose, add an extra tablespoon of flour.
Heat the olive oil
In a large skillet, heat the olive oil over medium-high heat until it reaches 350°F (177°C). Take a tablespoon of the spinach mixture, roll it into a ball, and flatten it slightly into a patty.
Carefully place the patties
Carefully place the patties in the hot oil. Fry in batches for 3-4 minutes per side until deep golden and crispy. Drain on paper towels before serving.
8 min
A little kitchen wisdom
The secret to the perfect fritter is removing as much moisture as possible from the spinach. If the mixture is too wet, the fritters will fall apart while frying.
