Spana-Latke-Kopita Recipe


Nutrition

Cal/Serving: 443
Daily Value: 22%
Servings: 10

Sugar-Conscious, Gluten-Free, Wheat-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat35g54%
Saturated5g26%
Trans0g0%
Carbs28g9%
Fiber4g17%
Sugars2g0%
Protein7g13%
Cholesterol29mg10%
Sodium267mg11%
Calcium123mg12%
Magnesium73mg18%
Potassium895mg26%
Iron3mg15%
Zinc1mg7%
Phosphorus156mg22%
Vitamin A4333IU87%
Vitamin C42mg71%
Thiamin (B1)0mg11%
Riboflavin (B2)0mg14%
Niacin (B3)2mg10%
Vitamin B61mg29%
Folic Acid (B9)118µg29%
Vitamin B120µg4%
Vitamin D0µg0%
Vitamin E7mg34%
Vitamin K232µg290%
Fatty acids, total monounsaturated24g0%
Fatty acids, total polyunsaturated5g0%
Have a question about the nutrition data? Let us know.

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Thinkstock/iStockphoto

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

INGREDIENTS

  • 1 pound fresh spinach
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 4 ounces feta cheese
  • 4 potatoes, peeled and grated
  • 1 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. 

Recipe Details

Servings: 10

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