Spinach and Feta Latkes (My Big Fat Greek Hanukkah)

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Although Hanukkah celebrates the Jewish victory over the Greeks, this spinach and feta latkes recipe is inspired by traditional Greek flavors. Ironic, I know, but let’s go with it because it tastes great.

I think it goes without saying that potatoes latkes are not something I indulge in on Hanukkah.  But since I enjoy a good latke, and the process of coming up with a low carb latke is a fun one, I decided to experiment with the Greek flavors I came to love while working in Athens.  I believe these spinach and feta latkes are my all-time favorite low carb latkes.  In fact, I’d eat these spinach and feta latkes any time of year, not just on Hanukkah.

I used one cup of feta, however, you may want to use less if you choose a particularly strong or salty feta.  If you prefer a strong garlic flavor, you can add a second clove of garlic.

(7 votes, average: 4.14 out of 5)
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Spinach and Feta Latkes (My Big Fat Greek Hanukkah)

Ingredients

  • 1 pound fresh spinach
  • 1 cup feta cheese, crumbled
  • 2 large eggs
  • 1 garlic clove
  • ½ cup almond flour
  • Salt and pepper, to taste
  • ½ cup olive oil

Instructions

  1. Steam the spinach and set aside to cool in a colander, allowing liquid to drain.
  2. Whisk the eggs in a large bowl.
  3. Add the feta, almond flour, salt and pepper.
  4. Add the garlic using a garlic press and mix well.
  5. Chop the spinach on a cutting board, scoop it into your hands, and squeeze out as much of the liquid as you can. Add the spinach to the mixture.
  6. Heat the oil in a nonstick frying pan. Using a tablespoon add spoonfuls of the mixture to the pan, flattening each one out. Fry for 2-2.5 minute on each side and remove.
  7. Serve warm with Greek yogurt.
  8. Prepare Ahead: Spinach and feta latkes can be made ahead of time and heated in the oven before serving.

Yield: 10 – 12 Latkes

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