As you may know, I have a well-documented fritter problem. If it's a vegetable and I like it, I'll probably try to turn it in to a fritter. Therefore, one of my all-time favorite flavor combinations--spinach, feta, pine nuts, and tomato--was just begging to be turned into patty form. Here's the result; I hope you like it.
Spinach Feta Fritters
- 2 bunches fresh spinach (a little less than 2 lbs)
- 2 eggs
- rounded 1/4 cup feta cheese
- 1/2 cup tomato sauce
- Juice of 1/4 lemon
- 1/4 cup pine nuts
- 1/2 cup flour
- 1 teaspoon Kosher salt, plus more to taste
- Freshly ground black pepper
- 2-3 tablespoons canola oil
Set a very large pot of water on the stove to boil. In the meantime, fill a large bowl with water. Cut the stems off the spinach bunches, and place the leaves in the bowl of water. Swish them around until all the dirt is removed, and place the leaves in a colander.
While you'res still waiting for the water to boil, toast the pine nuts in a toaster oven or a 350 degree oven. When the water boils, add the spinach and cook until tender but still bright green, about 2 minutes. Remove the spinach to the colander. There's really no need for an ice bath.
When the spinach has cooled, squeeze the water out of it. Don't drive yourself crazy, though--it doesn't have to be completely dry. Chop the spinach as fine as you can, again without driving yourself crazy.
In a large bowl, combine the eggs, feta, tomato sauce, lemon juice, pine nuts, flour, salt, pepper, and spinach, and mix well. In a large non-stick skillet, heat 1 tablespoon oil until shimmering. Add enough spinach mixture to the pan to make a patty that's about 3 inches in diameter.
Cook until the top starts to look a little firm, and the bottom edges look a little dried out. Flip--the top should be nicely browned. Cook the other side until golden brown, just a little longer (the second side will cook faster than the first).
Taste this fritter and adjust for seasoning--add more salt, pepper, and lemon juice as necessary. Also, if the batter is too thin, add a little bit of flour. Once the seasoning is correct, cook the rest of the batter in the same manner, adding more oil to the pan as necessary.