Spana-Latke-Kopita
Spana-Latke-Kopita
These latkes get a Greek treatment with freshly cooked spinach and feta cheese mixed into the batter.
Servings
10
Ingredients
- 1 pound fresh spinach
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 4 ounce feta cheese
- 4 potatoes, peeled and grated
- 1 egg, beaten
- salt and pepper, to taste
- 2 cup 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.