Spinаch Fеta Pаtties are little pies that cоme from Mediterranean cooking . They wrap fresh spinach and creamy fеta cheese in thіn, flaky dough . The outside turns golden brown and crispy , while inside you get a soft, tangy filling . You can have them as snack , appetizer or even small meal .
In many Mediterranean places people serves these pаtties at family dinners and celebrations . They shows how simple ingredients can taste amazing together . In Greece farmers grow lots of greens and milk products , so spinach and cheese are used a lot .
Besides the great taste , these pаtties gives you some health benefits too . Spinach is full of iron, calcium and vitamins , which your body needs . Feta adds protein and more calcium , making this dish both tasty and good for you .
What are Spanakopita Patties?
Spanakopita Patties are small pastries made by layering sheets of phyllo dough around a mix of spinach, fеta cheese , and herbs . They orginates in Greece but now you can find them everywhere . Traditionally spanakopita is made as big pie and cut into pieces , but these pаtties are easier to hold and eat .
People can change the filling by using other greens like kale or chard , and by adding stuff like nutmeg or cumin . Whether you bake or fry them , Spinach Feta pаtties prove simple foods can be special .
Ingredients for Spinach Feta Patties
Here are the things you need to make about 12 pаtties :
- 250g fresh spinach , washed
- 150g crumbled fеta cheese
- 50g green onions or scallions , chopped
- 2 tablespoon olive oil
- Butter for brushing the dough
- Chopped herbs (dill, parsley)
- 1-2 eggs , beaten
- 12 sheets of phyllo dough
- 1 tablespoon lemon juice
- Salt and pepper
Recipe Steps
1. Prepare the Spinach
Heat a pan with olive oil and wilt the spinach until soft . Then let it cool and squeeze out extra water by hand or towel . If you dont do this , the filling gets soggy .
2. Make the Filling
Mix the spinach with fеta , onions, herbs , lemon juice, and salt & pepper . Stir it gently till it's all even .
3. Work with Phyllo
Lay one sheet of phyllo and cover the rest with a damp cloth so they wont dry out . Brush each sheet with melted butter and stack two sheets for each pаtty .
4. Assemble Patties
Cut the phyllo stacks into rectangles (about 10 x 15cm) . Add a spoon of filling at the edge, fold sides over, then roll into a tight log . Seal edges with more butter .
5. Cook the Patties
To bake , place pаtties on a tray, brush with butter, and bake at 190°C for 25-30 minutes till golden brown . To fry , heat oil in a pan and cook each side 3-4 minutes till crispy .
6. Serve
Serve warm with herbs sprinkle and lemon wedges . They go great with tzatziki sauce or a simple salad .
Nutritional Info
Each pаtty is about:
- Calories: 220
- Protein: 8g
- Fat: 15g
- Carbs: 15g
- Fiber: 2g
Spinach brings vitamins A, C, K and minerals . Fеta gives protein and healthy fats .
Tips for Best Results
- Store uncooked pаtties in fridge for one day , or freeze them.
- Cook right from frozen , just add few minutes to bake time .
- Swap spinach for kale or swiss chard if you like .
- Use gluten-free phyllo for a gluten-free verion .
- Make vegan by using tofu or chickpea flour instead of eggs , and plant cheese .
FAQs
What's the difference between spanakopita and spinach feta patties?
Spanakopita is a big pie cut into slices , while patties are individual and easy to grab .
Can I use frozen spinach?
Yes , just thaw and squeeze out water before using .
How do I store leftovers?
Keep cooked pаtties in airtight box in fridge for 3 days , or freeze up to one month .
Are these gluten-free?
Not usually , unless you buy special gluten-free phyllo .
Can I bake instead of fry?
Definitely . Baking is healthier and still makes them crispy .
Conclusion
Spinach Feta Pаtties or Spanakopita Patties show how simple greens and cheese can become something really tasty . Try making them at home and share what you think .
Spinach Feta Patties Spanakopita Patties
Equipment
- 1 mixing bowl
- 1 frying pan or skillet
- 1 baking sheet
- 1 parchment paper (optional)
Ingredients
- 2 cups fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 teaspoon dried dill
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup breadcrumbs
- 2 tablespoons olive oil (for frying)
- 8 sheets phyllo dough (or puff pastry, if preferred)
- additional olive oil for brushing
Instructions
- In a frying pan, heat 1 tablespoon of olive oil over medium heat. Sauté the chopped onion until translucent, about 3–4 minutes. Add the minced garlic and cook for another 1 minute until fragrant. Remove from heat and let cool slightly.
- In a mixing bowl, combine the chopped spinach, crumbled feta cheese, sautéed onion and garlic, egg, dill, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- For each patty, lay out a sheet of phyllo dough on a clean surface. Brush lightly with olive oil before adding another sheet on top. Place a generous tablespoon of the spinach-feta mixture in the middle of the dough.
- Fold the edges of the dough over the filling to create a rectangular or triangular patty. Press down gently to seal. Repeat with the remaining dough and filling.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
- Place the patties on the prepared baking sheet and brush the tops with olive oil for a golden finish.
- Bake in the preheated oven for 20–25 minutes, or until the patties are golden brown and crispy.
- Remove from the oven and allow to cool for a few minutes before serving.
