• Level: Easy
  • Yield: about 12 latkes
  • Total: 1 hr
  • Prep: 40 min
  • Cook: 20 min


3 tablespoons vegetable oil, plus more for frying

3 ounces spinach, stems removed, chopped (about 4 cups)

2 leeks, white parts only, thinly sliced

Kosher salt

4 scallions, thinly sliced (about 1/2 cup)

1 pound russet potatoes

3 large eggs

2 tablespoons all-purpose flour

1/4 cup fresh dill, chopped

1 cup crumbled feta cheese

Freshly ground pepper

Tzatziki, for serving (optional)


  1. Heat 1 1/2 tablespoons vegetable oil in a skillet over medium heat. Add the spinach and cook until wilted, 1 to 2 minutes. Transfer to a colander set in a large bowl; refrigerate until cold, about 15 minutes. Squeeze out any excess moisture; set the spinach aside.
  2. Meanwhile, heat the remaining 1 1/2 tablespoons vegetable oil in a skillet over medium-low heat. Add the leeks, sprinkle with 1/2 teaspoon salt and cook until soft, about 10 minutes. Add the scallions and cook 3 to 4 more minutes. Let cool.
  3. Peel the potatoes and grate on the large holes of a box grater. Transfer to a clean kitchen towel, gather into a pouch and twist closed, then squeeze over the sink to remove as much liquid as possible. Transfer to a large bowl; add the leek-scallion mixture, spinach, eggs, flour, dill, feta, 1 teaspoon salt and 1/4 teaspoon pepper and mix with your hands until combined.
  4. Heat 1/2 inch vegetable oil in a large skillet over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in batches, scoop about 2 tablespoons of the potato mixture into the pan for each latke and flatten with a spatula; fry until golden brown and cooked through, 1 to 2 minutes per side. Drain on paper towels. (Return the oil to 350 degrees F between batches.) Serve with tzatziki.

Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.



Really good - make sure you really squeeze out all that moisture in the spinach, I didn't initially and they fell apart and weren't cooking properly. More feta less dill. Yum

See All Reviews