Keftes de Espinaca
Among my favorite spinach dishes are these simple but delicious patties. 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. These patties are traditional on Passover and Rosh Hashanah, corresponding to the emergence of the early and late spinach crops.
Ingredients
Makes about 16 patties
Step 1
1. In a large skillet, heat the olive oil over medium heat. Add the onion and, if using, the garlic and sauté until soft and translucent, about 5 minutes. Remove from the heat and add the spinach, matza meal, salt, pepper, and, if using, the nutmeg. Stir in the eggs. If the mixture is too loose, add a little more matza meal. The mixture can be stored in the refrigerator for a day.
Step 2
2. Shape the spinach mixture into patties 3 inches long and 1 1/2 inches wide, with tapered ends. In a large skillet, heat a thin layer of oil over medium heat. In batches, fry the patties, turning, until golden brown, about 3 minutes per side. Drain on paper towels. Serve warm, accompanied with lemon wedges.
Sephardic Spinach Patties with Cheese (Keftes de Espinaca con Queso):
Step 3
Add 1 cup (4 ounces) shredded Muenster, Swiss, Gouda, or Cheddar cheese; or 1/4 cup grated kefalotyri or Parmesan cheese.
Sephardic Spinach Patties with Walnuts (Keftes de Espinaca con Muez):
Step 4
Substitute 1/2 to 1 cup finely chopped walnuts for the matza meal.
Italian Spinach Patties (Polpettine di Spinaci):
Step 5
Add 3/4 cup raisins soaked in white wine for 30 minutes, then drained, and 3/4 cup toasted pine nuts.
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.
Leave a Review
Reviews (56)
Back to TopI made these as an hors d'oeuvre for Rosh Hashanah dinner. I tried the "Italian" version with the raisins, because of the sweetness, and pine nuts. Used dried currants instead of raisins, about 1/2 cup (soaked in wine for less time, but I warmed it up in the microwave to speed the soaking process) and 1/3 cup pine nuts (already toasted from TJ's). Made the patties small enough for 1-2 bites. They were a HUGE hit. Very flavorful. I only used 2 cloves of garlic, so that flavor was in the background and not overwhelming. And, I used frozen chopped spinach, thawed for 3 minutes in the microwave before I squeezed it. Much easier and more economical. I never would have thought the flavor of the currants would go so well with the spinach, but the acidity of the white wine cut the sweetness and the size of the currants added a perceptible flavor boost, without the texture of the larger raisin. This is a total keeper.
44dinner
San Francisco, CA
9/28/2014
What do you serve as a side dish?
amybgray
7/29/2013
This is a great combo of flavours...like spanokapita without the phyllo! I do have a question, maybe someone can answer...when a recipe says 20 ounces, is that a weight or by volume? Being Canadian, ounces confuse me altogether! The mixture stuck to my hands a lot...not enough bread crumbs?
lornestelmach
Manitoba Canada
11/1/2012
Made this for Rosh Hashanna dinner. Big hit! Even kids loved it. Definitely have to server it with lemon for adults, but kids loved them plain.
mar2111
9/17/2012
This was a huge hit with my family. I used all fresh spinach, less than recipe called for..bought Costco bag and did not destem it. I sauteed it with the onion and garlic. I cooked most of the water out and squeezed the rest out of the spinach before combining it with the egg, one cup of swiss cheese and about 3/4 cup panko bread crumbs. I made patties, cooked 3 minutes on each side and they were fantastic. This will be a new favorite in my house.
Anonymous
Longmeadow, MA
5/8/2012
I am making this for the fourth or fifth year for our Seder upon request. It is a tasty and healthy dish and I will often bring it to other holiday celebrations or get togethers as well. I always get compliments. I never tried it with bread crumbs though.
AgentP
4/4/2012
it's good, but I will try it with nuts in it so it is a bit more interesting (pine nuts?)
pierre_crozat
4/2/2012
Blah, just OK, would probably have been better with seasoned bread crumbs and grated parm, rather than bland/dry matza meal. Did use fresh spinach. Would keep the garlic on the lighter side or it overpowers. I made single batch for 6 people and half went into the freezer...when it's good there's never leftovers!
stoli
Tamarac, FL
3/18/2012
哇!谁知道(除了人了呢fore me)? If you have the time, definitely use fresh spinach, removing the stems. It was so relaxing, but took me at least a half an hour, probably more. I used a mix of bread crumbs and whole wheat flour and it turned out so great. I'll certainly be making it for Passover with matzo meal.
MarcyW1a
3/2/2012
Yum! Can be made gluten free by using gluten free flour mix instead of matza meal/bread crumbs. I left out the nutmeg. I served mine topped with smoked salmon and lowfat sour cream.
Anonymous
2/27/2012
I used frozen chopped spinach, matza meal, included the garlic and nutmeg, and mixed it a day ahead with all ingredients except the eggs. The following night I mixed in the eggs and fried the patties. Easy weeknight meal. Enjoyed by whole family including a toddler.
Anonymous
Boston
11/18/2011
This recipe has become one of our families favorite not just for holidays. My kids love them and I can NEVER make enough.
Mamsita
West HIlls, CA.
10/5/2011
We were using fresh spinach and had already chopped it when we realized the recipe said to "cook" the spinach. It was late at night and we wanted to get going with the frying, so we took a chance and skipped the cooking. We did spend a little time squeezing out the water from the uncooked, chopped spinach. The patties came out fine; in fact, they were a big hit at our Rosh Hashanah meal even though we overdid the reheating. My husband thought they could have more of a kick. We used the nutmeg this time. Maybe we'll add the cayenne next time. Has anyone used both?
Anonymous
Evanston, IL
10/2/2011
I made these for a dinner party. I used the variation with ground pecans and grated fresh nutmeg. They were served lukewarm as an accompaniment to poached salmon. I love them but the guests were not impressed, so I have lots of leftovers. Heated in the microwave, these patties taste like sausage patties. I will be making them for myself when I have extra blanched spinach.
Anonymous
S.F. CA
9/28/2011
Outstanding! The stemming definitely takes a long time but the result is worth it. We used a walnut/pecan mix and formed the mixture into latke sized patties. Next time we'll probably add in some chopped mushrooms, but overall this is a vegetarian dish that will satisfy everyone.
Sneddren
4/23/2011
