Spinach and feta patties with tomato and olive sauce – recipe redux

Updated 6 June 2014

This post has been updated as part of the glacially slow revamp of my old posts.

Spinach and feta patties with tomato and olive sauce

Spinach and feta patties

Makes 6

Ingredients

200g (7oz) feta cheese, crumbled
200g (7oz) frozen chopped spinach, thawed and squeezed dry
OR 150g (5 1/3 oz) fresh spinach, washed, dried and very finely chopped
1 tbsp minced flat-leaf parsley (2 – 3 large sprigs)
salt and pepper to taste
2 large eggs, lightly beaten
about 3/4 cup dry breadcrumbs plus extra for coating
2 tbsp olive oil

Directions

Mix feta,spinach, parsley, salt and pepper together with a fork until well combined.

Stir in beaten eggs then add breadcrumbs until you have a thick mixture.

With damp hands, form into patties, coating with extra breadcrumbs.

In a large skillet, heat oil until shimmering and slide the patties in. Cook on a medium-low heat until golden, about 5 minutes on each side.

Tomato and olive sauce

Ingredients

8 black or green olives, pitted and chopped (I used Kalamata)
1 small red onion, minced
3 medium tomatoes, finely diced
salt and pepper to taste
1 tbsp minced flat-leaf parsley (2 – 3 large sprigs)
1 tbsp olive oil

Directions

In a small skillet, heat olive oil until shimmering and add olives and onion. Cook on low heat until onions become translucent, about 5 minutes.

Add tomatoes and simmer on medium-low until the tomatoes start to break down, about 10 minutes.

Season and stir in parsley and continue cooking until quite thick, around 5 minutes.

This entry was posted in burgers&patties, dressings&sauces, greek. Bookmark the permalink.

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