Spinach and Feta Latkes

The history of Spinach and Feta Latkes intertwines with the broader history of latkes and the culinary traditions of various cultures. Latkes, traditionally potato pancakes, are a staple of Jewish cuisine, especially during the festival of Hanukkah. The original latkes, however, were not made with potatoes, a New World food, but were likely made with cheese or other vegetables and grains, dating back to the Middle Ages in Europe. The adaptation of using potatoes came later, influenced by the foods available in Eastern Europe.

Spinach and Feta Latkes are a modern variation of the traditional potato latke, incorporating ingredients that reflect a blend of cultures. Feta, a brined curd cheese traditionally made in Greece, suggests a Mediterranean influence, while spinach adds a nutritional and colorful twist to the dish. This variation is part of a broader trend of modernizing traditional recipes to reflect contemporary tastes, dietary preferences, and the fusion of different culinary traditions.

This version of latkes can be seen as a celebration of the versatility of Jewish cuisine, which has always been adaptive, reflecting the diaspora’s interactions with various cultures and cuisines. Spinach and Feta Latkes not only provide a delicious alternative for those looking to diversify their Hanukkah celebrations but also represent the ongoing evolution of Jewish culinary traditions. As with many modern adaptations of traditional dishes, there might not be a single origin story or moment of creation for Spinach and Feta Latkes; instead, they likely evolved as home cooks and chefs experimented with incorporating different ingredients into their latke recipes.

Makes about 20

3 10-oz. packs frozen chopped spinach, thawed and water squeezed out
2 cups chopped green onions
4 eggs, beaten
1/2 cup all-purpose flour
1/3 cup chopped fresh dill,
or 1-1/2 Tbs. dried
1/3 cup chopped fresh parsley
2 Tbs. chopped fresh
tarragon, or 2 tsp. dried
1/2 tsp. salt
1/2 tsp. ground pepper
1/2 cup crumbled feta cheese (about 3 oz.)
2/3 cup chopped walnuts (about 3 oz.)
olive oil

Combine spinach, chopped green onions, eggs, flour, chopped dill, parsley, tarragon, salt and pepper in medium bowl. Mix well. Fold in crumbled feta cheese. (Mixture can be prepared three hours ahead. Cover tightly and refrigerate. Stir to blend before continuing.) Fold chopped walnuts into spinach mixture.

Cover bottom of large nonstick skillet with olive oil. Heat skillet over medium-high heat. Working in batches, drop spinach mixture into skillet by heaping tablespoonfuls. Fry until pancakes are golden brown and cooked through, about 3 minutes a side.

Transfer each batch of pancakes to 300-degree oven to keep warm. Serve hot.
(Louise Fiszer)