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Cooking for the King exclusive recipe

I'm happy to share this recipe that has been a hit in recent cooking demos and one of the favorite recipes from my second cookbook that I hope you will buy and enjoy for years. 

Spanakopeta Latkes with Tzatziki Sauce

  This edition of Cooking for the King is the second in a series of holiday kosher cookbooks designed for women of all ages and backgrounds. In addition to simple recipes with helpful and healthful tips, there are stories of Jewish history, dignified heroines, and glimpses of Renee’s rich Sephardic heritage flavored with a splash of Southern elegance—in humor, warmth and good taste. 

Spanakopeta Latkes & Tzatziki Sauce from Cooking for the King, edition two

3 medium russet or baking potatoes, peeled

6 green onions, thinly sliced

2 eggs, beaten

4 tablespoons flour or instant potatoes

¼ cup fresh dill, chopped or 1 tablespoon dried dill

1 tablespoon lemon juice

1 cup frozen chopped spinach, thawed and drained

½ teaspoon salt

¼ teaspoon black or white pepper

1 cup feta cheese, crumbled

vegetable oil, for frying 

1. Finely grate but do not puree, potatoes and place in a large bowl. Using your hands, gently squeeze the water from the potatoes, dripping the water into the same bowl and place the squeezed potato into another bowl. Pour off most of the potato water from the first bowl, reserving 2 to 3 tablespoons settled on the bottom. Add this to the potatoes in the second bowl. 

 2. Add the green onions, eggs, flour or instant potatoes, dill, lemon juice, spinach, salt and pepper to the potatoes. Mix well. Add more flour or instant potatoes as needed until a loose ball can be formed with the mixture. Fold in crumbled feta cheese.

 3. Place a large frying pan over medium high heat. Pour in enough oil to thinly coat the bottom of the pan by about ¼”. Test by dropping a small amount of the mixture into the oil. When it sizzles the oil is ready. Mound mixture in a heaping tablespoon or ¼ cup measure and carefully place into the hot oil. Flatten gently with a spatula or back of a spoon. Cook 3 to 5 minutes depending on size, until golden brown. Using a fork, turn latke over to brown the other side for another 3 to 5 minutes.

 4. Remove and drain on paper towels. Repeat with remaining batter, adding oil as needed to prevent latkes from sticking and adjusting temperature to maintain and even heat. Serve warm with Tzatziki Sauce.

Tzatziki Sauce

1 English cucumber, finely shredded

1 tablespoon coarse kosher or sea salt

1 cup sour cream or plain yogurt

1 tablespoon fresh dill, chopped or 1 teaspoon dried dill

 1. In a medium bowl, toss cucumber with salt and let sit 20 minutes. Rinse and drain well. Spread cucumber over clean kitchen towel. Wring towel out over the sink to remove as much moisture as possible from the cucumbers.

 2. Return cucumbers to bowl and add the sour cream and dill. Mix well. Cover and refrigerate until serving.

PREPARE AHEAD: Spanakopita Latkes and Tzatziki Sauce will keep in separate containers, covered tightly in the refrigerator, for up to 4 days.  To reheat: Preheat oven to 400º. Place the frozen latkes in one layer on a baking pan. Bake 5-10 minutes.

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