Spinach Patties: Frozen vegetables

Ever since graduating from culinary school, everybody wants to know what kind of feast I make for the holidays. Surprisingly, I don’t make the holiday feasts. I still let my Mom take over because I love her food and love traditions. When I was sixteen I started to prepare this dish on the holidays.

Its made the same, simple, way every time, an Armenian dish with spinach, onions, and eggs. It’s quick and can be finished in 15 minutes, so we always make them while we’re running around at the last minute. My grandma often tag teams on this recipe with me while we help mom set the table and clean up before eating. I tend to overdo the onions and my Grandma often says “its spinach patties, not onion patties!” She is the authority after all, so add the onion to your personal taste.

This is a great, healthy recipe to keep in your back pocket for a dinner side dish.

Spinach Patties (Serves 3-4, Makes 7)*

1/2 white onion, chopped (about 1/4 cup)
1 10-oz box frozen spinach, no salt added (or 1-1 ½ lbs. fresh spinach, cooked)
2 eggs (use egg whites if you like)
2 teaspoons margarine or oil

*We usually double or triple the recipe for holidays and it turns out great

1. Thaw frozen spinach for 2-3 hours at room temperature, or microwave for 3-5 minutes or until partially thawed. Drain spinach in colander, or squeeze box over the sink (the way I do it). Remove as much water as you can.

2. In a medium bowl add the spinach, onions, and eggs. Mix well with a fork.

3. On a nonstick pan, melt 1 teaspoon margarine, and then make fat patties using approximately 1/4 cup spinach mix for each patty. Cook 2-3 minutes on each side and when cooked, keep warm by covering the platter with foil.