Spinach cakes passed down from my grandmother from Greece. They are made with simple kitchen staples and can be a great breakfast, snack or side dish!
Make This Recipe
3 Eggland’s Best eggs, large
1 bag frozen chopped spinach
½ of a large yellow onion, finely chopped
½ cup whole wheat breadcrumbs
1 tsp kosher salt
1/4 tsp ground cinnamon
½ tsp garlic powder
½ tsp onion powder
~3 tbsp avocado oil for pan-frying
Plain Greek yogurt (or a dairy-free version) for topping
Chopped scallions or fresh dill for topping
- Place the frozen spinach in a glass bowl with a paper towel on top. Microwave for 5 minutes. Let cool for a few minutes and squeeze excess water out using a cheesecloth.
- While the spinach is cooling, get started on the rest of the mixture. In a large bowl combine the onion, Eggland’s Best eggs, breadcrumbs, salt, cinnamon, garlic powder and onion powder. Once you have strained the spinach well, add to the bowl and mix well.
- Place a large skillet on the stove on medium-high heat. Add 1 tbsp of avocado oil. Shape the spinach-egg mixture into pancake-like pieces and make as many as can fit without overcrowding the skillet. Cook for ~2-3 minutes per side and then flip. Continue the process until you use all the mixture (should make ~12 kiftehs).
Optional: top with plain Greek yogurt, chopped scallions or fresh dill.
Recipe Notes: can be made Dairy-free if you skip the Greek Yogurt
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More