Greek Spinach Patties

These juicy Mediterranean chicken patties mix fresh herbs and flavorful spices with ground chicken for a tasty meal that'll take you straight to the coast. You'll love how these patties combine the freshness of dill, lemon, and oregano with the rich taste of cumin and paprika. The spinach doesn't just add nice color - it keeps everything moist, while the Greek yogurt makes them super tender. They taste amazing whether you eat them straight off the stove or cold from the fridge.

I came up with this during one of those crazy work weeks when I needed good food that could work for several meals. These patties were a lifesaver—one night I had them hot with some rice, the next day they went into pita pockets for lunch, and then I chopped them cold over greens for dinner. My family kept sneaking them from the fridge, so I learned to make twice as many next time.

Key Ingredients

• 1 pound ground chicken: Forms the main protein base that holds everything together.
• 1 medium onion: Chopped small to add sweetness and flavor throughout.
• 1 tablespoon minced garlic: Gives that essential savory kick to the mix.
• 1 cup chopped baby spinach: Keeps patties moist while adding nutrients and pretty color.
• ½ cup breadcrumbs: Works as the binder but keeps everything light.
• ¼ cup Greek yogurt: Makes the patties super tender and adds a slight tang.
• 2 tablespoons fresh dill: Brings that signature Mediterranean freshness.
• 1 tablespoon fresh lemon juice: Cuts through richness with a bright zing.
• 1 teaspoon dried oregano: Adds that classic herby flavor everyone loves.
• ½ teaspoon paprika: Brings nice color and mild warmth.
• ½ teaspoon ground cumin: Adds that subtle nutty background flavor.

Simple Cooking Method

Cook Onions:

Pour 2 tablespoons olive oil in a pan over medium heat until it starts to shimmer. Toss in the diced onion and cook about 2 minutes, stirring now and then, until they're soft but not brown. We don't want any bitter taste.

Throw In Garlic:

Add your minced garlic and cook another minute, making sure to stir the whole time so it doesn't burn. You'll know it's ready when it smells good but isn't turning brown.

Cook Spinach:

Toss in your chopped spinach and stir for about a minute until it just wilts down. Take it off the heat right away to keep that nice green color and mild taste.

Let It Cool:

Dump the cooked mix onto a plate and spread it out so it cools down. Give it at least 5 minutes before you mix it with the raw chicken or you'll start cooking the meat too early.

Mix Everything:

In a big bowl, put your ground chicken, the cooled veggie mix, breadcrumbs, Greek yogurt, dill, lemon juice, oregano, paprika, cumin, salt, and pepper. Use a spoon or clean hands to mix it all up.

Don't Overmix:

Just mix until everything's combined. Don't work it too much or you'll end up with tough patties. The mix should stick together but still feel pretty loose.

Shape Your Patties:

Wet your hands slightly, then divide the mix into 12 equal parts. Shape each one into a patty about ½ inch thick. Put them on a plate or tray lined with parchment paper.

Chill Them:

Cover the patties with plastic wrap and stick them in the fridge for at least 30 minutes. This helps them taste better and hold together when you cook them.

Get Ready To Cook:

For stovetop cooking, heat 1 tablespoon olive oil in a big pan over medium heat. For baking, heat your oven to 375°F and line a baking sheet with parchment. For air frying, heat to 375°F and spray the basket lightly with oil.

Cook Until Done:

Stovetop method: Cook patties 4-5 minutes per side, only flipping once, until they're golden and reach 165°F inside. Cook in batches so they don't get crowded.

Oven method: Put patties on your baking sheet and cook 15-20 minutes, flipping halfway, until fully cooked.

Air fryer method: Put patties in one layer in the basket and cook 10-12 minutes, flipping halfway, until golden and done.

Let Them Rest:

Put the cooked patties on a plate and let them sit for 3-5 minutes. This keeps all the juices inside so they stay moist.

Serve Them Up:

Enjoy with tzatziki, warm pita, a cucumber-tomato salad, or over some rice.

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Tasty Pairings

Arrange a fun Mediterranean platter with these patties plus some hummus, grape leaves, olives, feta cheese, roasted red peppers, and warm pita.

Try them over lemony herb couscous with roasted veggies and a drizzle of tahini on top.

Use any leftover patties for breakfast alongside some runny eggs and a dollop of Greek yogurt.

Flavor Twists

Mix in some chopped sun-dried tomatoes and crumbled feta for a Greek spin.

Swap the dill for fresh mint and add some preserved lemon for Moroccan flavors.

Try a Lebanese version with lots of parsley, a tiny bit of cinnamon, and some toasted pine nuts.

Prep Ahead Ideas

Mix everything up to a day ahead and keep it covered in the fridge.

To freeze raw patties, lay them out on a baking sheet first, then pack them in an airtight container once firm.

Make extra patties and keep them in the fridge for quick meals all week.

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I can't get enough of these Mediterranean chicken patties because they're so easy yet so flavorful. They work for any meal, hot or cold, wrapped up or as the main dish. The mix of herbs, spices, and that hint of lemon makes them my go-to when I want something healthy and delicious no matter the season.

Frequently Asked Questions

→ Can I swap chicken for ground turkey?

Absolutely. Ground turkey is a great swap, and the cooking process stays exactly the same.

→ Why refrigerate the patties before cooking?

Chilling keeps them firm so they’re easier to handle and don’t fall apart in the pan.

→ What can I use for gluten-free breadcrumbs?

Try crushed gluten-free crackers, oat flour, or store-bought gluten-free crumbs as alternatives.

→ What’s a good sauce to serve with these?

Pair them with tzatziki. Yogurt-dill sauce, hummus, or lemon-garlic aioli are great options too!

→ Can these be baked instead of fried?

Definitely. Pop them in at 375°F for 20-25 minutes, flipping halfway, until they reach 165°F inside.