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Spinach Patties


Spinach patties are also wonderful shaped into bite-size balls for hors d’oeuvres. If you plan ahead and buy extra ingredients, they are a convenient food to have on hand, so freeze an extra batch for quick meals or snacks. Please note that the herb quantities given are for dried herbs; to use fresh, double the amount. Only steam spinach for 1 minute flat!


2 C lightly-steamed organic spinach, squeezed dry and chopped
1 small onion, minced
2 clove garlic, pressed
1 organic egg, beaten
1 C bread crumbs, from organic whole grain, spelt or kamut bread
¼ C fresh parsley, chopped
¼ C parmesan cheese, grated
½ tsp thyme
½ tsp sage
½ tsp oregano
½ tsp basil
1 tsp sea salt
½ tsp freshly ground black pepper
1-2 T coconut oil


In a large bowl, combine all the ingredients, mixing thoroughly. Refrigerate for at least an hour, then form into patties or balls. If freezing, place patties or balls on a greased cookie sheet in the freezer until frozen; put into a zip-lock freezer bag; defrost when ready to use.

To cook patties or balls on stove top, heat 1-2 T coconut oil in a frying pan, and brown patties on medium heat making sure they are hot in the center. Alternatively, heat in a 350º F oven until brown and hot in the center; serve balls with cocktail toothpicks, and patties with a large, tossed green salad, steamed broccoli, and fresh tomatoes.