Spinach Fritters or Mini Pies


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A smaller version of my Italian Spinach Pie, these fritters are great on Italian bread with ketchup or served as an appetizer or side dish.

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lincroft, nj


  • 2 pkg. frozen spinach, defrosted and squeezed dry
  • 1 sm. onion, diced
  • 2 Tbs. light oil, divided
  • 6 eggs, beaten
  • 1/4 C. Parmesan cheese
  • 4 grinds black pepper
  • 1 tsp. onion powder
  • 1/2 C. shredded mozzarella cheese

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Using deep skillet, sauté onions in 1 tablespoon of oil until slightly golden, then remove from heat and cool. In a bowl, combine onion with remaining ingredients. Spray the same reheated skillet with cooking spray (to avoid sticking). Drop spinach mixture by tablespoonful until the eggs are set and golden. Cook a ‘test' fritter to check for salt. The cheese should be enough, but you may require more saltiness. Add more Parmesan or salt to taste. Remove fritters to preheated oven to keep warm until you are done cooking. Sprinkle lightly with additional Parmesan to serve. 

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