Spinach and Feta Fritters

Spinach and Feta Fritters capture all the flavor of spanakopita in a quick, crispy bite. Spinach, salty feta and fresh dill make them irresistible.

Crispy, savory fritters loaded with spinach, feta and herbs, inspired by spanakopita. Great with tzatziki. They're ready in 30 minutes and perfect as a light lunch, appetizer or side.

Why You’ll Love This Recipe

• Spanakopita flavor without phyllo
• Ready in 30 minutes
• Packed with greens
• Great with tzatziki

Ingredients for Spinach and Feta Fritters

• 10 oz (280 g) frozen chopped spinach, thawed and squeezed dry
• 3/4 cup (110 g) crumbled feta
• 1/2 cup (50 g) shredded mozzarella
• 2 large eggs
• 1/2 cup (65 g) flour
• 3 green onions, sliced
• 2 tbsp fresh dill
• 1 clove garlic, minced
• 1/4 tsp nutmeg
• Olive oil, for frying
• Tzatziki, for serving

Equipment You’ll Need

• Box grater or food processor with grating disc
• Clean kitchen towel or cheesecloth for squeezing
• Large mixing bowl
• Large non-stick or cast-iron skillet
• Thin metal spatula
• Paper towel-lined plate

Ingredient Notes

• Spinach: Frozen spinach is easy; squeeze it very dry.
• Feta: Adds tangy, salty flavor.
• Nutmeg: Classic with spinach.

Why This Recipe Works

This recipe works because it delivers the flavor of a classic Greek spinach pie without layering fragile phyllo dough. Frozen spinach keeps it quick and affordable, feta brings tangy saltiness, and mozzarella acts as a melty binder that holds everything together. Fresh dill and a pinch of nutmeg add the traditional flavors that make spanakopita so beloved. The result is a crispy, savory fritter that's ready in half an hour and feels both comforting and fresh at the same time.

The Secret to Crispy Spinach Fritters

Spinach releases lots of water, so squeezing it until bone dry is essential. Mozzarella helps bind the fritters and adds melty pockets, while feta keeps the flavor bold.

Full measurements and printable instructions are in the recipe card below.

How to Make Spinach and Feta Fritters

Step 1

Squeeze the spinach completely dry.

Step 2

Mix with feta, mozzarella, eggs, green onions, dill, garlic and nutmeg.

Step 3

Stir in the flour.

Step 4

Heat oil over medium heat and fry spoonfuls 3 minutes per side.

Step 5

Drain and serve with tzatziki.

Tips for the Best Results

• Squeeze spinach in a towel.
• Use medium heat.
• Don't overcrowd.

Variations to Try

• Add chopped artichokes.
• Use ricotta for creamier fritters.
• Add pine nuts.

What to Serve With It

Serve with tzatziki, lemon wedges and a Greek salad.

Storage and Reheating

The drier the spinach, the crispier the fritters. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 375°F (190°C) oven or air fryer for 8-10 minutes to keep the edges crispy.

Is It Healthy?

Spinach is rich in iron, folate and vitamins A and K. These fritters pack a whole bag of spinach into one batch, with protein from eggs and cheese. Pan-frying in olive oil keeps them light.

Perfect for Any Occasion

Serve at brunch, as a party appetizer, on a mezze platter or with soup for a cozy lunch.

Make-Ahead and Freezing Tips

Mix the batter up to 4 hours ahead. Cooked fritters keep 3 days and freeze for 2 months.

Frequently Asked Questions

Can I use fresh spinach?

Yes, wilt 1 lb fresh spinach and squeeze dry.

Can I bake them?

Yes, at 400°F for 18-20 minutes.

Are they gluten-free?

Use chickpea flour.

Can I freeze them?

Yes, up to 2 months.

What dip is best?

Tzatziki or lemon yogurt.

Final Thoughts

Crispy, cheesy and full of greens, these spinach feta fritters are a weeknight winner.

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