Spanako-patties

As “Gus”, the father in the film Big Fat Greek Wedding would say, the word “Spanako-patties” come from the word “spanaki”, which mean “spinach”, and “pattie”, which mean pattie. There you go.

One of the recipes I’ve been struggling with has been recreating Spanakopita with paleo phyllo dough. There isn’t anything I’ve tried with paleo ingredients that works to recreate that flaky, tissue-paper thin dough. So, I decided to give up on the dough and focus on the filling. I found an egg foo young recipe and decided to give it a Greek twist. After defrosting some spinach, sautéing it, and adding all the spanakopita ingredients to the egg batter, I had Spanako-patties! They’re delicious and the filling is the star of the show.!

You can certainly substitute authentic feta, but I prefer to keep it dairy-free. If you use feta, make sure you buy a good quality PDO feta (Protected Designation of Origin). Feta made domestically or worse yet, with cow’s milk, is only white cheese.

A fresh squeeze of lemon finishes these with the perfect brightness. Serve with dairy-free Tzatziki for dipping, if you like!

Yield: 12

Living Delish & Nutrish: Tina Wells

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Spanako-Patties

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

Ingredients

• 4 large eggs
• ½ cup cassava flour
• ½ teaspoon white wine vinegar or apple cider vinegar
• 16 ounces frozen chopped spinach
• 1/4 cup shallots or sweet onion, grated or minced
• 2 garlic cloves, minced
• 2 Tablespoons mixed fresh oregano, dill and parsley, or 1 Tablespoon dried organic Mediterranean blend seasoning
• 1/2 teaspoon nutmeg
• 1/4 cup vegan Feta, rumbled
• Salt and pepper to taste
• Olive or avocado oil, for frying
• fresh lemon, for finishing

Method

1. Thaw the frozen chopped spinach in a colander or strainer. Once it is thawed, squeeze handfuls to release all excess water. Set aside.
2. Preheat a large sauté pan and add about a tablespoon of avocado or olive oil. Sauté the onion until translucent and softened, then add the garlic. Stir until it’s fragrant. Add the spinach and cook until it is collapsed and warmed through. Add the seasonings and salt and pepper. Stir and cook on medium heat for an additional 5 minutes to allow the seasonings to blend into the spinach. Remove from the heat and add the feta. Stir to combine and set aside to cool
3. Whisk together the eggs, cassava flour and vinegar until smooth and pancake batter-like consistency is achieved. Mix in the spinach, making sure the egg mixture is completely combined.
4. Wipe out the sauté on and place on medium heat. Add the avocado or olive oil to about 1/4 inch deep, and heat until shimmering.
5. Scoop the spinach mixture with a 1-1/2 ounce portion scoop or serving utensil of your choice, ensuring the size of each pattie is consistent so they cook evenly. Flatten slightly and allow to cook until a golden brown crust has formed and they release easily with a spatula. Flip and continue to cook for an additional 2 minutes, until firm to the touch. Be sure not to overcrowd the pan. They will absorb the oil as they cook, so it may be necessary to add oil, be sure to allow it to preheat before adding more patties.
6. As the cooking is completed, remove the patties to paper towel lined platter and sprinkle with coarse sea salt and a fresh squeeze of lemon. Serve right away or make a big batch and reheat as needed. (They reheat very well in the air fryer and are delicious cold, too!)
7. Serve with dairy free Tzatziki Sauce for dipping if you like.

https://livingdelishandnutrish.com/recipe/spanako-patties

©Tina Wells Luxury Brands, LLC

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