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Spinach Croquettes (Recipe)

Spinach Croquettes (Recipe)


This recipe begs for experimentation.  Try some different  cheeses, or a combination of two cheeses. Or, use kale, chard, or arugula instead of spinach. If you’d like a richer flavor, fry the croquettes in butter instead of oil. You can even try 2-3 large shallots in place of the onion.

Spinach Croquettes


  • Salt
  • 2 Pounds fresh spinach, timed and washed
  • 1 Medium onion, roughly chopped
  • 2 Eggs, lightly beaten
  • 1/2 Cup grated gruyere cheese
  • 1/2 Cup bread crumbs
  • Freshly ground pepper
  • 4 Tablespoons olive oil, divided

1. In a large pot over high heat, bring salted water to a boil. Toss in spinach and onion in the boiling water and cook until the spinach has wilted, around 1 minute. Drain. Let cool for a few minutes.
2. Chop wilted spinach. Transfer spinach, and onions, to a large bowl. Stir in lightly beaten eggs, gruyere and breadcrumbs and combine until well mixed. Season with salt and pepper to taste.
3. Shape the spinach mixture into little cakes. You should be able to make about 10. Having trouble? If the mixture is too dry, add another egg or a tablespoon of milk. Too wet and loose? Add some more breadcrumbs.
Over medium heat, heat half of the oil in a large, nonstick skillet. Transfer half of the spinach cakes and cook, taking care not to overcrowd the pan, for about 5 minutes. After the cakes have browned evenly but haven’t burned, flip over and cook for another 5 minutes. Add the remaining oil and repeat with remaining cakes.

Recipe Credit: Mark Bittman.

More Spinach Recipes:
Creamy Spinach & Broccoli Soup (Recipe)
Spinach & Sweet Potato Curry
The Best Spinach Salad Ever (Recipe)

Read more: All recipes, Appetizers & Snacks, Food, Side Dishes, Vegetarian, ,

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Katie Waldeck

Katie is a freelance writer focused on pets, food and women’s issues. A Chicago native and longtime resident of the Pacific Northwest, Katie now lives in Oakland, California.


+ add your own
9:40PM PDT on Jun 14, 2013


12:57AM PDT on Jun 10, 2013


7:42PM PDT on Jun 8, 2013

Can't wait to try this ~ sounds yummy!

8:54PM PDT on Jun 4, 2013

Thanks for sharing!

2:18PM PDT on Jun 4, 2013


9:42PM PDT on Jun 3, 2013

Having a strata for breakfast, certainly, is a wonderful to eat eggs and spinach. You prepare it the night before, put it in the frig, put it in the oven in the morning, while you prepare for the day.
The best thing about these lovely baked breakfasts, is you can add any of your favorite ingredients, and you can cut the recipe in half or in quarters.

I think my next one will be a spinach strata with cottage cheese and mushrooms.
Don't be fearful of experimenting.

5:51AM PDT on Jun 2, 2013


11:34AM PDT on Jun 1, 2013

Thanks for sharing .

11:03AM PDT on Jun 1, 2013

another spinach recipe I'll try out :) thank you

10:44AM PDT on Jun 1, 2013

I want to try this one, thanks :)

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people are talking

Thanks for sharing.

Very helpful article thank you for sharing.

Some good ideas ☺



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