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Spanakopita fritters
- Published: 30 Apr 24
- Updated: 14 Jun 24
Georgina Hayden shares her easy, oh-so-snackable take on the Greek classic spanakopita. She transforms the classic spinach and feta pie into light, golden fritters.
![Spanakopita fritters](https://www.deliciousmagazine.co.uk/wp-content/uploads/2024/04/Fritters-768x961.jpg)
Georgina says: “I love the ease of these fritters; they’re great as a light meal with a salad or shaped smaller and cooked as a snack or party bite. For extra body, I’ve added courgette to the spinach. You can wilt the spinach in a pan, but I’m a die-hard ‘salt the spinach leaves to wilt them’ woman.”
Try Georgina’s filo-wrapped feta with spiced honey next.
Recipe taken from Greekish by Georgina Hayden (Bloomsbury £26) and tested by delicious.
Ingredients
- 100g baby leaf spinach
- 1 large courgette
- 1 tsp sea salt
- ½ bunch dill, mint or flatleaf parsley – or a combination
- 4 spring onions
- 100g plain flour (gluten-free if you need it to be)
- 1 tsp baking powder (gluten-free if you need it to be)
- 2 large free-range eggs
- 50g greek yogurt
- 100g feta
- Olive oil for frying
- 1 lemon, cut into wedges, to serve
Method
- Roughly chop the spinach and put in a colander over the sink. Trim and coarsely grate the courgette, add to the colander, then toss the vegetables well with the sea salt and leave for 15-20 minutes to draw out the moisture. When ready, give the mixture a good squeeze to really extract all the water, then transfer to a large mixing bowl.
- Finely chop the herbs, trim and finely slice the spring onions, then add both to the bowl. Stir in the flour, baking powder and a good pinch of black pepper. Beat in the eggs and yogurt. Crumble the feta and stir it in.
- Line a plate with kitchen paper. Set a large frying pan over a medium heat and pour in enough olive oil to just cover the base. Spoon in the fritter batter, one heaped tablespoon at a time – don’t crowd the pan. Fry for 3-4 minutes on each side until golden and crisp, then transfer to the paper-lined plate. Keep frying until all the mixture is cooked (add more oil if needed). Serve with a generous pinch of salt on top, and lemon wedges for squeezing over.
- Recipe from May 2024 Issue
Nutrition
- Calories
- 250kcals
- Fat
- 13g (5.6g saturated)
- Protein
- 12g
- Carbohydrates
- 21g (2.2g sugars)
- Fibre
- 1.7g
- Salt
- 2g
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