Spinach Fritters

Prep Time
5 mins.
Cook Time
15 mins.
Recipe by: Marissa Meshulam, Registered Dietitian Nutritionist and founder of MPM Nutrition

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


  1. 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.
  2. 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.
  3. 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.

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Information per Serving
Serving Size 6
Calories 128
Fat 10g
Saturated Fat 1.4g
Cholesterol 88mg
Sodium 474mg
Carbohydrates 6.4g
Dietary Fiber 2.7g
Protein 5.7g