I’m not good about working out. I generally lack the discipline and motivation and, instead, I get a random burst of get-my-butt-to-the-gym inspiration, also known as shoot-my-butt-doesn’t-fit-in-my-pants inspiration. Last week, I was a gym rat. Okay, I went three times but that’s pretty impressive, don’t you think?
Recently, I also tested out a new latke recipe. They have a delicious Greek twist – packed with feta, spinach, and topped with tzatziki. And if you do three workout classes in the same week you make them you can have as many as you want. And, I did.
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Spanolatkes – Greek Twist Latkes Recipe
- Total Time: 60 minutes
- Yield: 12 latkes 1x
Description
These latkes offer a delicious Greek twist, filled with feta and spinach, and perfectly complemented by a dollop of tzatziki.
Ingredients
- 3 oz (85 g) spinach, stems removed, chopped (about 4 cups)
- 2 leeks, white parts only, thinly sliced
- 1/2 tsp kosher salt
- 4 scallions, thinly sliced (about 1/2 cup)
- 1 lb (450 g) russet potatoes, peeled and grated
- 3 large eggs
- 2 tbsp all-purpose flour
- 1/2 cup (75 g) crumbled feta cheese
- 1/4 tsp freshly ground black pepper
- 1 1/2 tbsp (22 ml) vegetable oil, plus more for frying
- Tzatziki sauce, for serving
Instructions
- Heat 1 1/2 tbsp vegetable oil in a skillet over medium heat. Add the spinach and cook until wilted, 1 to 2 minutes. Transfer to a colander set in a large bowl; refrigerate until cold, about 15 minutes.
- In the same skillet, add the leeks and a pinch of salt. Cook over medium heat until soft, about 5 minutes. Add the scallions and cook for another 2 minutes. Transfer to the colander with the spinach and let cool.
- Meanwhile, grate the potatoes and squeeze out as much liquid as possible using a clean kitchen towel. Transfer the potatoes to a large bowl.
- Beat the eggs in a small bowl and add to the potatoes along with the flour, feta, pepper, and the cooled spinach mixture. Mix until well combined.
- Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat. Working in batches, drop heaping tbsp of the potato mixture into the skillet, flattening them slightly with a spatula. Cook until golden brown and crisp, about 3 to 4 minutes per side.
- Transfer the latkes to a paper towel-lined plate to drain. Serve warm with tzatziki sauce.
Notes
- For best results, ensure the potatoes are well-drained to prevent soggy latkes.
- You can prepare the spinach and leek mixture ahead of time and store it in the refrigerator.
- Serve the latkes immediately for the best texture.
- They can be reheated in a 350°F oven for 10 minutes if needed.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: Greek
Nutrition
- Serving Size: 1 latke
- Calories: 150
- Sugar: 2
- Sodium: 250
- Fat: 8
- Carbohydrates: 15
- Fiber: 2
- Protein: 5
- Cholesterol: 55
Find it online: https://honestcooking.com/spanolatkes-greek-twist-latkes-recipe/
If You Liked This Recipe, You’ll Love These
- Parsnip Latkes with Smoked Salmon and Caviar
- Greek Lamb Flatbread
- Greek Style Nachos with Feta, Olives and Tzatziki
- Smoked Salmon, Beet and Carrot Latkes with Horseradish Cream
Frequently Asked Questions
Why do the spinach and leeks need to be refrigerated before mixing with the potato?
After cooking the spinach and leeks, they go into a colander in a bowl and are refrigerated until cold — about 15 minutes. Adding warm greens to the grated potatoes would start cooking the egg binder prematurely; cooling everything first keeps the latke mixture cohesive and cold for frying. 
How do I keep these latkes from turning out soggy?
The notes say that well-draining the potatoes is critical — grate 1 lb of russet potatoes and squeeze out as much liquid as possible using a clean kitchen towel before mixing with the other ingredients. The notes also say to serve the latkes immediately for the best texture.
Can the spinach and leek mixture be prepared in advance?
Yes — the notes say you can prepare the spinach and leek mixture ahead of time and store it in the refrigerator. If you need to reheat finished latkes, the notes say a 350°F oven for 10 minutes works, though freshly fried is best.
