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.
- 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
- Steam the spinach and set aside to cool in a colander, allowing liquid to drain.
- Whisk the eggs in a large bowl.
- Add the feta, almond flour, salt and pepper.
- Add the garlic using a garlic press and mix well.
- 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.
- 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.
- Serve warm with Greek yogurt.
- Prepare Ahead: Spinach and feta latkes can be made ahead of time and heated in the oven before serving.