In Greek: κροκέτες σπανάκι, pronounced kroh-KEH-tes spah-NAH-kee
The type of cheese in the recipe is purposely vague. Try it with feta, or with a sharp cheese like kefalotyri or parmesan, or a mild cheese like anthotyro or farmer’s cheese.
Prep Time: 35 minutes
Cook Time: 3 minutes
Total Time: 38 minutes
- 3 1/3 pounds of fresh or frozen spinach
- 1 egg
- 2 egg whites
- 2 egg yolks
- 2 tablespoons of butter, softened
- 1 1/8 cup of fresh bread crumbs
- 1 onion
- 3/4 cup of grated cheese
- toasted bread crumbs (or crushed zwieback) for coating
- 1 teaspoon of sea salt
- 1/2 teaspoon of freshly ground black pepper
- Olive oil for frying
Rinse the spinach and cut into pieces. Add to boiling salted water and cook until wilted. Drain well. When cool enough to handle, take small amounts of spinach in hand and squeeze out all excess liquid. Chop finely.
Soak the bread crumbs in water and squeeze to dry as much as possible.
In a mixing bowl, combine spinach, salt, pepper, bread crumbs, egg, and egg yolks. Add butter, cheese, and finally, the onion. Mix well until thoroughly blended.
With a fork, mix the eggs whites with a teaspoon of water.
Shape the mixture into small cylinders. Dip them in the toasted crumbs, then into the egg whites, then into toasted crumbs again. Fry in hot oil until browned, and drain on absorbent paper towels.