• Ingredients: 31
  • Serves: 16

Sephardic spinach patties with olive oil or vegetable oil, large onion, chopped, to 4 cloves garlic, minced, thawed frozen chopped spinach, squeezed dry, matza meal or fine dried bread crumbs, kosher salt, ground black pepper to taste, cayenne, large eggs, lightly beaten, vegetable oil for frying, lemon wedges for serving.

Ingredients

  • 3 tbsps. oil vegetable oil
  • 1 large onion, chopped
  • 2 garlic minced
  • 2 pounds fresh spinach, stemmed, cooked, chopped, and squeezed dry, or 20 oz. thawed frozen chopped spinach, squeezed dry
  • About 1 cup matza meal or fine dried bread crumbs
  • About 3/4 teaspoon table salt or 1 1/2 tsps. kosher salt
  • Ground black pepper to taste
  • 1/2 teaspoon freshly grated nutmeg or 1/2 tsp. cayenne
  • 3 large eggs, lightly beaten
  • Vegetable oil for frying
  • Lemon wedges for serving

Poached Pears

  • 1 bottle full-bodied red wine such as Zinfandel
  • 1/2 cup sugar
  • 1 vanilla bean, split lengthwise
  • 3-inch stick canela
  • 1 tsp. anise seeds
  • 1 tbsp. finely grated lemon zest
  • 6 whole Anjou pears, peeled, cored, and hollowed
  • Parchment paper

Stuffing

Chocolate Sauce

Spicy Sabayon Sauce

  • 4 large egg yolks
  • 3/4 cup dry white wine
  • 2 tbsps. sugar
  • 1/8 tsp. chile powder

For Serving

Directions

  1. Step 1 1. In a large skillet, heat the olive oil over medium heat. Add the onion and, if using, the garlic and sauté until soft and translucent, about 5 minutes.

    For this step you will need

  2. Step 2 Remove from the heat and add the spinach, matza meal, salt, pepper, and, if using, the nutmeg. Stir in the eggs.

    For this step you will need

  3. Step 3 If the mixture is too loose, add a little more matza meal. The mixture can be stored in the refrigerator for a day.
  4. Step 4 2. Shape the spinach mixture into patties 3 inches long and 1 1/2 inches wide, with tapered ends. In a large skillet, heat a thin layer of oil over medium heat.

    For this step you will need

  5. Step 5 In batches, fry the patties, turning, until golden brown, about 3 minutes per side. Drain on paper towels.

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Sephardic Spinach Patties with Cheese (Keftes de Espinaca con Queso):

  1. Step 6 Add 1 cup (4 ounces) shredded Muenster, Swiss, Gouda, or Cheddar cheese; or 1/4 cup grated kefalotyri or Parmesan cheese.

Sephardic Spinach Patties with Walnuts (Keftes de Espinaca con Muez):

Italian Spinach Patties (Polpettine di Spinaci):

  1. Step 7 Add 3/4 cup raisins soaked in white wine for 30 minutes, then drained, and 3/4 cup toasted pine nuts.

    For this step you will need

Nutrition information

Calories 176 Carbohydrates 6 g (2%)
Fat 16 g (25%) Protein 3 g (6%)
Saturated Fat 1 g (7%) Sodium 167 mg (7%)
Polyunsaturated Fat 3 g Fiber 2 g (6%)
Monounsaturated Fat 11 g Cholesterol 35 mg (12%)