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1
Heat 1 1/2 tablespoons vegetable oil in a skillet over medium heat.
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2
Add the spinach and cook until wilted, 1 to 2 minutes.
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3
Transfer to a colander set in a large bowl; refrigerate until cold, about 15 minutes.
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4
Squeeze out any excess moisture; set the spinach aside.
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5
Meanwhile, heat the remaining 1 1/2 tablespoons vegetable oil in a skillet over medium-low heat.
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6
Add the leeks, sprinkle with 1/2 teaspoon salt and cook until soft, about 10 minutes.
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7
Add the scallions and cook 3 to 4 more minutes.
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8
Let cool.
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9
Peel the potatoes and grate on the large holes of a box grater.
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10
Transfer to a clean kitchen towel, gather into a pouch and twist closed, then squeeze over the sink to remove as much liquid as possible.
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11
Transfer to a large bowl; add the leek-scallion mixture, spinach, eggs, flour, dill, feta, 1 teaspoon salt and 1/4 teaspoon pepper and mix with your hands until combined.
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12
Heat 1/2 inch vegetable oil in a large skillet over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in batches, scoop about 2 tablespoons of the potato mixture into the pan for each latke and flatten with a spatula; fry until golden brown and cooked through, 1 to 2 minutes per side.
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13
Drain on paper towels.
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14
(Return the oil to 350 degrees F between batches.)
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15
Serve with tzatziki.
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16
Photograph by Con Poulos
