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Spinach, Garlic and Rosemary Griddlecakes

Makes 10 cakes
Time 30 min
These potato-based cakes are filled with spinach and cheese for a savory side dish or appetizer.
Special Diets:
Ingredients
  • 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
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Method

Preheat the oven to 375°F.

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.
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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.