This has been a bumper year for wild spinach and I have been gathering it in large sacks. In my kitchen, these tender, iron-rich leaves generally are used to make a filling for a filo-dough pastry. But I’ve recently and happily expanded the repertoire with a recipe for baked spinach latkes that I believe are the perfect match for my local bounty. Here it is – just in time for Hannukah – adapted from a recipe in Israel’s top food magazine, Al Hashulchan.
Baked Spinach Latkes
1 large bunch of spinach (wild if you can gather it) – stems and leaves finely chopped to yield about 6 cups
1 chopped leek
1 grated zucchini
1 grated carrot
1/2 cup pine nuts – toasted for a few minutes in a frying pan
1/4 cup sesame seeds
1/2 cup bread crumbs
1 cup crumbled feta cheese
Salt and pepper to taste (go light on the salt as spinach is sometimes – and feta is always – salty).
Mix everything together. Line baking sheets with parchment paper and oil the paper. Oil your hands and form the mixture into patty-shapes. The mixture will not hold together so don’t worry about that. Brush the patties with oil and bake in a hot oven (200 celsius) for about 10 minutes until they start to brown on the bottoms. Then turn them over and cook on the other side for another 10 minutes until they are browned and ready to eat. I love them with goat’s milk yoghurt… Happy Holidays!