(Makes 4 large patties)
INGREDIENTS
2 medium-sized Russet potatoes
6 cups of fresh spinach leaves
1 medium yellow onion, finely chopped
1/2 cup crumbled feta cheese
Olive oil
Salt and pepper to taste
DIRECTIONS
Preheat oven to 425 degrees.
Scrub potatoes and remove any bad spots. Spear through the skin with a fork in one or two places. Rub potatoes all over with a light coating of olive oil. Place potatoes directly on oven rack and bake in preheated 425-degree oven for about 45 minutes, or until tender when speared with a knife. Remove from heat and cool.
When able to handle, scoop the pulp out from the skin and place in a bowl. Smash with fork or potato masher. (Reserve skins for another use ... they are really delicious with a little cheese melted on top!)
Meanwhile, heat 2 Tbsp. of olive oil in a large frying pan and cook onions until translucent. Add spinach and cook until wilted. The spinach will reduce significantly in volume.
Add spinach-onion mixture to smashed potatoes along with feta cheese and mix well. Season to taste with salt and pepper. Form into patties. If you feel this mixture is too dry, add a dash of milk at a time until you can form a patty.
Place oil in frying pan (can use the same pan) and place patties in pan. Cook over medium to medium-high heat until browned on both sides, and heated all the way through. Flip patties partway through to make sure both sides have a nicely browned color.
Serve hot!
INGREDIENTS
2 medium-sized Russet potatoes
6 cups of fresh spinach leaves
1 medium yellow onion, finely chopped
1/2 cup crumbled feta cheese
Olive oil
Salt and pepper to taste
DIRECTIONS
Preheat oven to 425 degrees.
Scrub potatoes and remove any bad spots. Spear through the skin with a fork in one or two places. Rub potatoes all over with a light coating of olive oil. Place potatoes directly on oven rack and bake in preheated 425-degree oven for about 45 minutes, or until tender when speared with a knife. Remove from heat and cool.
When able to handle, scoop the pulp out from the skin and place in a bowl. Smash with fork or potato masher. (Reserve skins for another use ... they are really delicious with a little cheese melted on top!)
Meanwhile, heat 2 Tbsp. of olive oil in a large frying pan and cook onions until translucent. Add spinach and cook until wilted. The spinach will reduce significantly in volume.
Add spinach-onion mixture to smashed potatoes along with feta cheese and mix well. Season to taste with salt and pepper. Form into patties. If you feel this mixture is too dry, add a dash of milk at a time until you can form a patty.
Place oil in frying pan (can use the same pan) and place patties in pan. Cook over medium to medium-high heat until browned on both sides, and heated all the way through. Flip patties partway through to make sure both sides have a nicely browned color.
Serve hot!
Reach the reporter at:
Lamorinda Weekly, Moraga CA