Sephardic Spinach Patties Recipe

Name: Sephardic Spinach Patties
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil or vegetable oil; 1 large onion, chopped; 2 to 4 cloves garlic, minced (optional); 2 pounds fresh spinach, stemmed, cooked, chopped, and squeezed dry, or 20 ounces thawed frozen chopped spinach, squeezed dry; About 1 cup matza meal or fine dried bread crumbs; About 3/4 teaspoon table salt or 1 1/2 teaspoons kosher salt; Ground black pepper to taste; 1/2 teaspoon freshly grated nutmeg or 1/2 teaspoon cayenne (optional); 3 large eggs, lightly beaten; Vegetable oil for frying; Lemon wedges for serving

Servings: persons

3 tablespoons olive oil or vegetable oil
1 large onion, chopped
2 to 4 cloves garlic, minced (optional)
2 pounds fresh spinach, stemmed, cooked, chopped, and squeezed dry, or 20 ounces thawed frozen chopped spinach, squeezed dry
About 1 cup matza meal or fine dried bread crumbs
About 3/4 teaspoon table salt or 1 1/2 teaspoons kosher salt
Ground black pepper to taste
1/2 teaspoon freshly grated nutmeg or 1/2 teaspoon cayenne (optional)
3 large eggs, lightly beaten
Vegetable oil for frying
Lemon wedges for serving

1
1.
2
In a large skillet, heat the olive oil over medium heat.
3
Add the onion and, if using, the garlic and saute 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
2.
9
Shape the spinach mixture into patties 3 inches long and 1 1/2 inches wide, with tapered ends.
10
In a large skillet, heat a thin layer of oil over medium heat.
11
In batches, fry the patties, turning, until golden brown, about 3 minutes per side.
12
Drain on paper towels.
13
Serve warm, accompanied with lemon wedges.
14
Add 1 cup (4 ounces) shredded Muenster, Swiss, Gouda, or Cheddar cheese; or 1/4 cup grated kefalotyri or Parmesan cheese.
15
Substitute 1/2 to 1 cup finely chopped walnuts for the matza meal.
16
Add 3/4 cup raisins soaked in white wine for 30 minutes, then drained, and 3/4 cup toasted pine nuts.

343

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons olive oil or vegetable oil, 1 large onion, chopped, 2 to 4 cloves garlic, minced (optional), 2 pounds fresh spinach, stemmed, cooked, chopped, and squeezed dry, or 20 ounces thawed frozen chopped spinach, squeezed dry, and more.

Yes, Sephardic Spinach Patties falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sephardic Spinach Patties

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions