For fresh spinach (0.5 kg net weight): Wash it thoroughly under running water and cut off the bottom of the stems -roots- (keep only the leaves and the stems). Then cook through. (see below)
For frozen spinach (0.5 kg net weight): Stir it in the frying pan until it defrosts and then cook it through.
Directions:
Pour extra virgin olive oil on a heated frying pan, then add 2 medium onions (peeled, washed and diced), 2 cloves of garlic (peeled, washed and diced), sea salt and black pepper. Stir fry for 1 min., add the spinach and cook it through. Lastly, add 2 Tbsp of fresh dill and keep stirring.
When almost all water has been evaporated, put the cooked spinach in a heatproof container, let it cool down for some minutes and add to the mixture 4 Tbsp of oatmeal, stir to incorporate. Form the spinach mixture into 4 large patties and place them on a heated cast iron skillet where you previously added some extra virgin olive oil. Cook the patties on low to medium heat for 5 minutes each side.
Serving suggestions:
I served them on slices of a big pealed tomato and paired them with potatoes and carrots cooked in the oven (with water, extra virgin olive oil, the juice of 1.5 lemon, sea salt, pepper). The patties were crunchy on the outside and soft on the inside, paired well with the acidity of the tomato and with the one of the squeezed lemons.
Another option to enjoy your spinach patties would be to lay a slice of cheese (that offers good melting capacity) over its surface after you flip it on the pan and its surface is still hot, as you wait for the other side to be ready too. It will be perfect to enjoy with pommes frites, a seasonal salad and 1 slice of wholemeal bread.
You can also put the spinach patty with the melted cheese to your favorite sandwich to add flavor complexity and incredible taste.
Bon appetite!
Alexandra Kavouni
MSc Food Law
Sommelier