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Spanakopita fritters

Name: Spanakopita fritters
Prep time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: Greek recipes
Ingredients: 100g baby leaf spinach; 1 large courgette; 1 tsp sea salt; ½ bunch dill, mint or flatleaf parsley – or a combination; 4 spring onions; 100g plain flour (gluten-free if you need it to be); 1 tsp baking powder (gluten-free if you need it to be); 2 large free-range eggs; 50g greek yogurt; 100g feta; Olive oil for frying; 1 lemon, cut into wedges, to serve

By: Georgina Hayden

Published: 30 Apr 24
Updated: 30 Apr 24

Georgina Hayden shares her easy, oh-so-snackable take on the Greek classic spanakopita. She transforms the classic spinach and feta pie into light, golden fritters.

Georgina says: “I love the ease of these fritters; they’re great as a light meal with a salad or shaped smaller and cooked as a snack or party bite. For extra body, I’ve added courgette to the spinach. You can wilt the spinach in a pan, but I’m a die-hard ‘salt the spinach leaves to wilt them’ woman.”

Try Georgina’s filo-wrapped feta with spiced honey next.

Recipe taken from Greekish by Georgina Hayden (Bloomsbury £26) and tested by delicious.

Easy
May 2024

Test kitchen approved

Serves 4
Hands-on time 30 min, plus 15-20 min salting

Georgina Hayden shares her easy, oh-so-snackable take on the Greek classic spanakopita. She transforms the classic spinach and feta pie into light, golden fritters.

Try Georgina’s filo-wrapped feta with spiced honey next.

Recipe taken from Greekish by Georgina Hayden (Bloomsbury £26) and tested by delicious.

Nutrition: Per serving

Calories: 250kcals
Fat: 13g (5.6g saturated)
Protein: 12g
Carbohydrates: 21g (2.2g sugars)
Fibre: 1.7g
Salt: 2g

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Ingredients

100g baby leaf spinach
1 large courgette
1 tsp sea salt
½ bunch dill, mint or flatleaf parsley – or a combination
4 spring onions
100g plain flour (gluten-free if you need it to be)
1 tsp baking powder (gluten-free if you need it to be)
2 large free-range eggs
50g greek yogurt
100g feta
Olive oil for frying
1 lemon, cut into wedges, to serve

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Method

Roughly chop the spinach and put in a colander over the sink. Trim and coarsely grate the courgette, add to the colander, then toss the vegetables well with the sea salt and leave for 15-20 minutes to draw out the moisture. When ready, give the mixture a good squeeze to really extract all the water, then transfer to a large mixing bowl.
Finely chop the herbs, trim and finely slice the spring onions, then add both to the bowl. Stir in the flour, baking powder and a good pinch of black pepper. Beat in the eggs and yogurt. Crumble the feta and stir it in.
Line a plate with kitchen paper. Set a large frying pan over a medium heat and pour in enough olive oil to just cover the base. Spoon in the fritter batter, one heaped tablespoon at a time – don’t crowd the pan. Fry for 3-4 minutes on each side until golden and crisp, then transfer to the paper-lined plate. Keep frying until all the mixture is cooked (add more oil if needed). Serve with a generous pinch of salt on top, and lemon wedges for squeezing over.