Spana-Latke-Kopita

Spana-Latke-Kopita
Staff Writer

Thinkstock/iStockphoto

These latkes get a Greek treatment with freshly cooked spinach and feta cheese mixed into the batter. 

Ingredients

  • 1  Pound  fresh spinach
  • clove garlic, minced
  • 1  Tablespoon  olive oil
  • 1  Tablespoon  fresh lemon juice
  • 4  Ounces  feta cheese
  • potatoes, peeled and grated
  • egg, beaten
  • Salt and pepper, to taste
  • 2  Cups  vegetable oil, for frying

Directions

Clean, stem, and chop the spinach. In a frying pan, heat the oil over medium-high heat. When hot, toss in the garlic, stirring well for 30 seconds. Remove garlic and set aside. Toss in the spinach and let sizzle for a second. Add a dash of water and cover immediately. When cooked down, about 2-3 minutes, add garlic back in with the feta. Stir well until the feta is melted. Add the lemon juice and season with salt and pepper to taste.

Squeeze any excess moisture out of the grated potatoes and add to a food processor with the feta-spinach mixture, and the egg. Heat oil until very hot, about 375 degrees, and form the latke batter into small patties. Fry 4-6 latkes at a time until golden brown on each side, about 8-10 minutes. Drain and serve the latkes hot. 

Nutritional Facts

Total Fat
44g
63%
Saturated Fat
5g
21%
Cholesterol
35mg
12%
Carbohydrate, by difference
2g
2%
Protein
15g
33%
Vitamin A, RAE
2µg
0%
Vitamin K (phylloquinone)
30µg
33%
Calcium, Ca
24mg
2%
Choline, total
48mg
11%
Folate, total
7µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
13mg
4%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
119mg
17%
Selenium, Se
21µg
38%
Sodium, Na
80mg
5%
Water
38g
1%
Zinc, Zn
1mg
13%

Pita Shopping Tip

Middle Eastern cuisine relies on some fragrant and expensive spices and seasonings such as cinnamon, clove, nutmeg, coriander, turmeric, and sumac. If possible, buy and store them whole; whole spices have a stronger aroma and flavor.

Pita Cooking Tip

For a stronger flavor and aroma, toast spices before grinding them, and only grind the amount that you need for the recipe. Keeping spices whole until needed extends their shelf life.