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  • Greek Herbed Spinach Latkes With Feta Yogurt Sauce

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    Greek Herbed Spinach Latkes With Feta Yogurt Sauce
    Servings: 10
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 Tbsp. butter or possibly more if needed
    • 1 c. minced green onions
    • 1 x garlic clove minced
    • 2 pkt frzn minced spinach - (10 ounce ea) thawed, liquid removed, and squeezed dry Salt to taste Freshly-grnd black pepper to taste
    • 1/3 c. crustless challah pcs - (packed) ( or possibly other egg-bread pcs)
    • 1/2 c. minced fresh dill
    • 4 lrg Large eggs beaten to blend
    • 1 1/2 tsp baking pwdr
    • 2 Tbsp. extra virgin olive oil or possibly more if needed Feta-Yogurt Sauce (see recipe)

    Directions

    1. Heat 2 Tbsp. butter in heavy medium skillet over medium heat. Add in green onions and garlic; saute/fry till onions are soft, about 2 min. Add in spinach and saute/fry till liquid evaporates, about 3 min. Season to taste with salt and pepper. Cold completely.
    2. Blend challah in processor to fine crumbs. Add in spinach mix and dill and process, using on/off turns, till spinach is finely minced. Transfer to large bowl. Season to taste with salt and pepper. Fold in Large eggs and baking pwdr.
    3. Heat 2 Tbsp. butter with 2 Tbsp. oil in heavy large skillet (preferably cast-iron) over medium heat till warm but not smoking. Working in batches, drop batter by heaping tablespoonfuls into skillet, using back of spoon to flatten latkes slightly. Cook till brown, about 2 min per side. Using slotted spatula, transfer latkes to paper towels to drain. Add in more butter and oil to skillet as necessary and allow to get warm before adding more batter.
    4. Transfer latkes to plates. Serve, passing Feta-Yogurt Sauce separately.
    5. This recipe yields about 30 latkes.
    6. Comments: A tangy feta and yogurt sauce is the perfect foil for these fresh-tasting latkes. They make a nice starter for a party of ten.

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