📝 About This Recipe
These traditional Ladino spinach fritters are a cornerstone of the Sephardic Passover table, offering a vibrant and savory alternative to the heavier potato-based dishes of the holiday. Blending fresh, wilted spinach with salty feta and nutty matzah meal, they are fried to a perfect golden crisp while remaining tender and light on the inside. Whether served as a festive appetizer or a vegetarian main, these 'keftes' embody the soul of Mediterranean Jewish cooking with every bite.
🥗 Ingredients
The Spinach Base
- 2 pounds Fresh Spinach (stems removed, thoroughly washed)
- 1 teaspoon Kosher Salt (for drawing out moisture)
The Binding and Flavor
- 3 Large Eggs (lightly beaten)
- 1/2 cups Matzah Meal (plus more if needed for consistency)
- 1/2 cups Feta Cheese (crumbled (optional for dairy version))
- 1/4 cups Parmesan Cheese (finely grated)
- 3 pieces Scallions (finely minced)
- 2 tablespoons Fresh Dill (finely chopped)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Frying
- 1/2 cups Vegetable Oil (for shallow frying (grapeseed or sunflower work well))
- 1 piece Lemon (cut into wedges for serving)
👨🍳 Instructions
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1
Place the cleaned spinach in a large pot with just the water clinging to its leaves. Cover and cook over medium heat for 3-5 minutes until completely wilted.
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2
Drain the spinach in a colander and immediately rinse with cold water to stop the cooking and preserve the bright green color.
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3
This is the most crucial step: squeeze the spinach as hard as you can with your hands or wrap it in a clean kitchen towel and wring it out until it is very dry. Excess moisture will make the fritters fall apart.
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4
Finely chop the squeezed spinach and place it into a large mixing bowl.
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5
Add the beaten eggs, matzah meal, crumbled feta, grated Parmesan, minced scallions, and fresh dill to the bowl.
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6
Season with the nutmeg and black pepper. Taste a tiny bit of the mixture (if you are okay with raw egg) to check for salt; the cheeses are salty, so you may not need much extra salt.
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7
Stir the mixture thoroughly. Let it sit for 10-15 minutes. This allows the matzah meal to hydrate and bind the ingredients together.
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8
Check the consistency. If it feels too wet to hold a shape, add another tablespoon of matzah meal. It should be thick enough to form into small patties.
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9
Heat about 1/4 inch of oil in a large heavy-bottomed skillet over medium-high heat until a pinch of matzah meal sizzles on contact.
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10
Take about 2 tablespoons of the mixture and form it into a small round patty, about 2 inches wide and 1/2 inch thick.
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11
Carefully place the patties into the hot oil, working in batches to avoid overcrowding the pan.
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12
Fry for 3-4 minutes per side until they are deeply golden brown and crisp. Adjust the heat if they are browning too quickly before the center sets.
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13
Transfer the finished keftes to a plate lined with paper towels to drain any excess oil.
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14
Serve warm or at room temperature with a generous squeeze of fresh lemon juice.
💡 Chef's Tips
The secret to success is 'dry' spinach; even a little extra water will cause the keftes to splatter and lose their shape. If you are making these for a meat meal (Fleishig), omit the cheese and increase the salt by 1/2 teaspoon. For a lighter version, you can bake these at 400°F (200°C) on a parchment-lined sheet for 20 minutes, flipping halfway through. Don't make the patties too large; smaller fritters are easier to flip and ensure a better ratio of crispy exterior to tender interior.
🍽️ Serving Suggestions
Serve with a side of thick Greek yogurt or a garlic-infused sour cream dip. Pair with a fresh Israeli salad of finely chopped tomatoes, cucumbers, and parsley. These make a wonderful accompaniment to a slow-roasted Passover brisket or roast chicken. Serve as a breakfast item topped with a poached egg for a Sephardic-style brunch. A crisp, chilled Israeli Sauvignon Blanc or a dry Rosé pairs beautifully with the salty feta and earthy spinach.