Spano-latkes

By ROBandSEAN

Spano-Latkes are scrumptious combination of spinach, feta, and crispy-fried-potato-goodness. This recipe is the perfect Greek-twist for you Hanukkah or holiday table this year. The Greek flavors of dill and feta are combined with the crispy traditional flavors of potato latkes to make this delicious way to start any holiday meal or dinner party.

Ingredients

• 3 tablespoons vegetable oil, plus more for frying
• 4 cups fresh spinach, stems removed, chopped
• 2 leeks, white parts only, thinly sliced
• 1 teaspoon Kosher salt, plus more to taste
• 4 scallions, thinly sliced, about 1/2 cup
• 1-pound russet potatoes
• 3 large eggs
• 2 tablespoons all-purpose flour
• 1/4 cup fresh dill, chopped
• 1 cup crumbled feta cheese
• 1/4 teaspoon freshly ground pepper, plus more to taste
• Tzatziki, for serving

Preparation

Step 1

Heat 1 1/2 tablespoons vegetable oil in a skillet over medium heat. Add the spinach and cook until wilted, 1 to 2 minutes. Transfer to a colander set in a large bowl; refrigerate until cold, about 15 minutes. Squeeze out any excess moisture; set the spinach aside.

Meanwhile, heat the remaining 1 1/2 tablespoons vegetable oil in a skillet over medium-low heat. Add the leeks, sprinkle with 1/2 teaspoon salt and cook until soft, about 10 minutes. Add the scallions and cook 3 to 4 more minutes. Let cool.

Peel the potatoes and grate on the large holes of a box grater. Transfer to a clean kitchen towel, gather into a pouch and twist closed, then squeeze over the sink to remove as much liquid as possible. Transfer to a large bowl; add the leek-scallion mixture, spinach, eggs, flour, dill, feta, 1 teaspoon salt, and 1/4 teaspoon pepper, and mix with your hands until combined.

Heat 1/2-inch vegetable oil in a large skillet over medium-high heat until a deep-fry thermometer registers 350°F. Working in batches, scoop about 2 tablespoons of the potato mixture into the pan for each latke and flatten with a spatula; fry until golden brown and cooked through, 1 to 2 minutes per side. Drain on paper towels. Return the oil to 350°F between batches. Serve with tzatziki.