- 1 pound Idaho potatoes, peeled and cut into large pieces
- 2 tablespoons extra-virgin olive oil, divided
- 1 onion, minced
- 2 cloves garlic, minced
- 1 tablespoon minced fresh rosemary
- 1 pound frozen chopped spinach, thawed, drained, and squeezed dry
- 1 cup crumbled feta cheese
- 1/2 cup grated Parmesan
- 1 large egg
- 2 teaspoons dried oregano
- 2 teaspoons fine sea salt, or to taste
- 1 teaspoon freshly ground pepper
- 1 cup dry bread crumbs
- Marinara sauce, to serve
Cover potatoes with cold water and bring to a boil. Simmer uncovered for 12 to 15 minutes, until tender. Drain and mash lightly with a fork or potato masher.
Heat 1 tablespoon of olive oil in a large nonstick pan, and sauté onion, garlic, and rosemary for 2 minutes, until onion is softened. Add spinach to vegetables and sauté briefly. Combine sautéed vegetables, cooked potatoes, feta cheese, Parmesan cheese, egg, oregano, salt, pepper, and bread crumbs in a large bowl and mix well.
Using an 8-ounce scoop as a measure, form mixture into 10 griddlecakes. Heat remaining tablespoon olive oil in a large sauté pan. Sauté griddlecakes until golden brown on both sides, about 2 minutes per side. Place griddlecakes on a baking pan in the center of the oven for 10 minutes to cook through. Serve with marinara or your favorite sauce.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.