Updated 6 June 2014

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

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.