Greek-Herbed Spinach Latkes With Feta-Yogurt Sauce

Recipe Ingredients

4 tablespoons	60ml	Butter - or more if needed
1 cup	62g / 2.2oz	Chopped green onions
1		Garlic clove - chopped
2		Frozen chopped spinach - (10 oz ea) - thawed, drained,
		And squeezed dry
		Salt - to taste
		Freshly-ground black pepper - to taste
1/3 cup	78ml	Crustless challah pieces - (packed)
		= ( or other egg-bread pieces)
1/2 cup	73g / 2.6oz	Chopped fresh dill
4 cups	792g / 27oz	Eggs - beaten to blend (large)
1 1/2 teaspoons	7.5ml	Baking powder
2 tablespoons	30ml	Olive oil - or more if needed
		Feta-Yogurt Sauce - (see recipe)

Recipe Instructions

Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add green onions and garlic; saute until onions are soft, about 2 minutes. Add spinach and saute until liquid evaporates, about 3 minutes. Season to taste with salt and pepper. Cool completely.

Blend challah in processor to fine crumbs. Add spinach mixture and dill and process, using on/off turns, until spinach is finely chopped. Transfer to large bowl. Season to taste with salt and pepper. Mix in eggs and baking powder.

Melt 2 tablespoons butter with 2 tablespoons oil in heavy large skillet (preferably cast-iron) over medium heat until hot but not smoking. Working in batches, drop batter by heaping tablespoonfuls into skillet, using back of spoon to flatten latkes slightly. Cook until brown, about 2 minutes per side. Using slotted spatula, transfer latkes to paper towels to drain. Add more butter and oil to skillet as necessary and allow to get hot before adding more batter.

Transfer latkes to plates. Serve, passing Feta-Yogurt Sauce separately.

This recipe yields about 30 latkes.

Source:
Bon Appetit, December 2001

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