Staff Writer


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


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. 


Calories per serving:

443 calories

Dietary restrictions:

Sugar Conscious, Vegetarian, Gluten Free, Wheat Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 35g 54%
  • Carbs 28g 9%
  • Saturated 5g 26%
  • Fiber 4g 17%
  • Trans 0g
  • Sugars 2g
  • Monounsaturated 24g
  • Polyunsaturated 5g
  • Protein 7g 13%
  • Cholesterol 29mg 10%
  • Sodium 244mg 10%
  • Calcium 123mg 12%
  • Magnesium 73mg 18%
  • Potassium 895mg 26%
  • Iron 3mg 15%
  • Zinc 1mg 7%
  • Phosphorus 156mg 22%
  • Vitamin A 235µg 26%
  • Vitamin C 42mg 71%
  • Thiamin (B1) 0mg 12%
  • Riboflavin (B2) 0mg 15%
  • Niacin (B3) 2mg 10%
  • Vitamin B6 1mg 29%
  • Folic Acid (B9) 118µg 29%
  • Vitamin B12 0µg 4%
  • Vitamin D 0µg 0%
  • Vitamin E 7mg 34%
  • Vitamin K 232µg 290%
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