4
1 rating

Spana-Latke-Kopita

Thinkstock/iStockphoto

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

10
Servings
325
Calories Per Serving

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. 

Nutritional Facts
Servings10
Calories Per Serving325
Total Fat27g41%
Sugar1gN/A
Saturated4g18%
Cholesterol26mg9%
Protein5g11%
Carbs18g6%
Vitamin A234µg26%
Vitamin B120.2µg3.8%
Vitamin B60.4mg20.1%
Vitamin C30mg50%
Vitamin D0.1µgN/A
Vitamin E6mg30%
Vitamin K223µg100%
Calcium117mg12%
Fiber3g12%
Folate (food)108µgN/A
Folate equivalent (total)108µg27%
Iron2mg12%
Magnesium59mg15%
Monounsaturated18gN/A
Niacin (B3)1mg7%
Phosphorus119mg17%
Polyunsaturated4gN/A
Potassium635mg18%
Riboflavin (B2)0.2mg13.5%
Sodium401mg17%
Thiamin (B1)0.1mg8.3%
Trans0.2gN/A
Zinc0.9mg5.9%