Protein Spinach Patties

snapseed These are seriously amazing. I’m not just talking about the taste, even though they are delicious. But they are also amazingly versatile and nutritious. I know it can get difficult to always consume a good amount of vegetables, so I am always looking for different ways to prepare my veggies.  In this recipe you can disguise the spinach or better yet make the flavor shine in a whole new way. Another benefit is that this recipe is a good one to prepare ahead of time.  It is even freezer friendly, gotta love that. The options on how to complete a meal with these are endless. From breakfast to dinner and even as a snack these patties contain an adequate amount of carbs, vegetables and protein to be a perfect staple.   Here is a list of ways you can spruce up your patties!

  • Fry an egg on top and crumble some feta
  • Sauté mushrooms and add them on top or in between a burger bun.
  • Place on top of a salad or rice
  • Add a topping of tzatziki sauce

If you have any other ways you have eaten your patties comment below!

Prepare time: 15 min              Cook Time: 16 min                         Makes : 12 Patties


  • 20 oz. fresh baby spinach leaves (about 4 bags)
  • Yellow onion (half)
  • 4 garlic cloves or tablespoon minced
  • 1/2 cup Parmesan (half a bag)
  • 1/3 cup – 1/2 cup crumbled Feta cheese
  • Gluten free bread crumbs (gluten free is optional -of course)
  • 1/2 cup Egg whites
  • optional : Egg white PowdersnapseedThis photo does not contain egg whites or egg white powder!

You’ll also need:

  • aluminum foil
  • Coconut oil PAM
  1. Preheat oven 400
  2. Place large pan on medium heat and spray with Pam to cover surface. Add one bag of spinach. let the spinach cook tossing frequently. Add another bag as soon as there is enough room. Toss and cook and do the same with the last two bags. Note: cooking the spinach slowly like this and timing the bags so they cook separately ensures there is range of how wilted the spinach.  This adds a dimension of flavor. Yet be sure to not over cook the spinach!
  3. Place the spinach in a large bowl.
  4. Chop the onion into small pieces and add to the same pan.
  5. This part may be tricky. When you look at the bottom of the bowl with the spinach you will notice some liquid. I use this to help cook and add moisture to the onions. So while you are cooking the onions on medium heat slightly tip the spinach bowl and use a spatula to keep the spinach in the bowl and let the liquid drip in the pan and you should hear the onions sizzle.
  6. Add the minced garlic
  7. Brown the onions and garlic until golden then add them in the bowl with the spinach.
  8. Add Parmesan and stir
  9. Stir in the egg whites thoroughly
  10. Add the bread crumbs
  11. If you chose too add the egg white powder at this time
  12. Stir thoroughly and crumble the feta on top
  13. Lay aluminum foil on two baking sheets and spray with coconut oil
  14. With clean hands shape into medium size patties and place on foil topped pan about an inch apart,  approximately 6 on each sheet
  15.   Place in oven and cook for 8 mins or you see a little golden crispy edge on bottom of patties
  16. Take them out of the oven and flip. This can be a little tricky… some might not flip as easy as others but it is okay! Place back in oven and cook for the remaining time- about 8 more minutes.

Let cool!! And these are now freezer ready!

My favorite way to warm them up or to crisp a little more is to place one or two patties in a pan over medium heat just to crisp and brown the sides even more!

YUM! Thanks for reading.  Please let me know what y’all think or if you have any questions!

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