I love a recipe that looks fancy but takes almost no effort. These spinach and feta patties check every box. They’re the kind of snack you whip up when your fridge is half-empty, and your energy level is teetering on “maybe later.” Yet somehow, they make you feel like a genius. They’re crispy on the outside, warm and cheesy on the inside, and full of flavor. I usually make them when I need something quick and satisfying—whether it’s a midday snack, part of a quick and healthy breakfast, or something fun to add to a dinner spread. They’re also ridiculously easy to customize. If you’re into chicken and spinach recipes healthy enough for weeknights but tasty enough for weekends, you’re in the right place. We’re keeping it simple, sticking to recipes quick and easy, and leaning into that recipe healthy snack vibe that just works. Let’s get started, shall we?

1) Key Takeaways
2) Easy Spinach and Feta Patties Recipe
3) Ingredients for Spinach and Feta Patties
4) How to Make Spinach and Feta Patties
5) Tips for Making Spinach and Feta Patties
6) Making Spinach and Feta Patties Ahead of Time
7) Storing Leftover Spinach and Feta Patties
8) Try these Appetizer Recipes next!
9) Spinach and Feta Patties
10) Nutrition

1) Key Takeaways

These patties are quick to prep and cook, making them perfect for busy evenings.
They’re packed with spinach and feta, which makes them a protein-rich, healthy finger food.
You can serve them hot or cold, as a snack, appetizer, or even as a light meal.
They hold up well in the fridge and are great for meal prep or entertaining.

2) Easy Spinach and Feta Patties Recipe

When I want something warm, salty, and satisfying but don’t want to cook anything complicated, I always reach for this spinach and feta patty recipe. It’s one of those healthy finger foods that doesn’t feel like a compromise. The outside crisps up just right, and the inside stays cheesy and flavorful. Two bites in, and you’re already thinking about the next batch.

This dish fits nicely with other chicken and spinach recipes healthy enough for your weekly routine. But let’s be honest, it’s the kind of recipe quick and easy enough to whip up when you’re short on time or patience. And if you’ve got kids, this recipe healthy snack might finally make them love spinach—maybe not passionately, but enough to stop complaining at dinner.

These patties are also one of my go-to quick and easy dinner recipes healthy enough for any weeknight. They’re low effort but feel rewarding, especially when dipped in something creamy or tangy. If I had a dollar for every time someone said “You made these?!” after taking a bite… I’d have enough to buy more feta.

3) Ingredients for Spinach and Feta Patties

Frozen Chopped Spinach: Use two cups, thawed and squeezed dry. You’ll want to remove as much water as possible so the patties don’t fall apart while cooking. Trust me, wringing spinach is oddly therapeutic.

Eggs: Two eggs will help bind everything together. They add structure and make sure your patties don’t crumble into a pile of regrets in the frying pan.

Breadcrumbs: One cup. I’ve used both plain and seasoned, and both work. Use what you have, but if you’re using seasoned, dial back on the salt a bit.

Feta Cheese: One cup, crumbled. The sharper and saltier, the better. Feta brings everything to life here—it’s not just an ingredient, it’s the flavor star.

Onion: Half a small onion, finely chopped. It melts into the patties as they cook and adds that touch of sweetness and depth.

Garlic: Two cloves, minced. Not optional. I mean, when has garlic ever been optional?

Salt and Pepper: Add both to taste. Keep in mind the feta is already salty, so taste the mix if you’re unsure.

Olive Oil: You’ll need a good drizzle for frying. Don’t be stingy; a golden crust is what we’re after.

4) How to Make Spinach and Feta Patties

Step 1. Add the spinach, eggs, breadcrumbs, feta, onion, and garlic to a big mixing bowl. Sprinkle with salt and pepper. Stir until everything looks well combined. Don’t be afraid to get your hands in there.

Step 2. Form small patties with your hands. Aim for something that fits nicely in your palm. Not too thin, not too thick—like the Goldilocks of patties.

Step 3. Heat a good layer of olive oil in a skillet over medium heat. Once hot, add your patties in batches. Don’t overcrowd the pan or you’ll steam them instead of fry them.

Step 4. Cook each patty for about 3 to 4 minutes on each side. You’re looking for golden brown and crispy edges. Flip them carefully with a spatula so they stay intact.

Step 5. Transfer the cooked patties to a plate lined with paper towels. This helps soak up any extra oil and keeps the texture just right.

Step 6. Serve them warm with a side of yogurt dip, lemon wedges, or whatever else you’re craving. They’re even great on their own straight from the pan.

5) Tips for Making Spinach and Feta Patties

If the mixture feels too wet, add a bit more breadcrumbs until it firms up. Patties that hold together before cooking will stay intact in the pan.

Use a nonstick skillet or a well-seasoned cast iron pan to avoid sticking. These are supposed to flip easily and crisp up without any pan drama.

Test one patty first before frying the whole batch. That way, you can tweak the seasoning or texture before committing. And yes, it’s an excuse to sneak a taste early.

6) Making Spinach and Feta Patties Ahead of Time

You can make the mix a day ahead and store it in the fridge. It actually holds together even better after sitting for a few hours. The breadcrumbs soak up extra moisture, making shaping easier.

Form the patties and layer them between parchment paper in an airtight container. Keep them chilled until you’re ready to cook. This is one of those healthy finger foods that just fits well into meal prep.

You can also freeze them uncooked. Lay them on a baking sheet to freeze individually, then transfer to a freezer bag. Just thaw overnight in the fridge before frying.

7) Storing Leftover Spinach and Feta Patties

Place leftovers in a sealed container and keep them in the fridge for up to four days. They make a great quick and healthy breakfast or midday snack, hot or cold.

To reheat, use a toaster oven or skillet for best texture. Microwaving works, but it softens the crispiness. Add a dab of sauce or a squeeze of lemon to freshen them up.

They’re also pretty tasty straight from the fridge. I’ve been known to sneak one while waiting for the coffee to brew. No regrets.

8) Try these Appetizer Recipes next!

9) Spinach and Feta Patties