This is a spinach-and-feta patty built on the filling of a Greek spanakopita — same ingredients, same seasoning, shaped into a burger instead of baked in pastry. It comes together in 50 minutes, makes four solid patties, and holds up well when you scale the batch. If you want a veggie burger that actually tastes like something, this one delivers.
Before you start
The single most important step is getting the moisture out of the spinach before you mix the patties. After the spinach wilts in the pan, let it cool for a few minutes, then squeeze it firmly in a clean kitchen towel or press it hard in a fine-mesh strainer. Skipping this leaves too much liquid in the mix and the patties will fall apart on the grill or pan. The second thing worth knowing: once you’ve shaped the patties, refrigerate them for at least 20 minutes before cooking. Cold patties hold their shape far better than ones that go straight from the bowl to the heat — this matters even more when you’re cooking a big batch and the patties are sitting out while you work through them.
Common problems and fixes
- Patties crumble when you flip them: The spinach wasn’t squeezed dry enough, or the mix needs more breadcrumbs. Add another tablespoon of breadcrumbs at a time until the mixture holds a firm ball when pressed. Also make sure your pan is fully hot before the patties go in — a cold pan causes sticking and breakage.
- Patties stick to the grill grates: These have feta and egg in them, so they stick more than a beef patty. Brush the grates well with oil right before cooking, and don’t try to flip early — wait until the patty releases on its own, usually 4–5 minutes.
- Bland flavor after cooking: Feta saltiness varies a lot by brand. Taste the raw mix before shaping — if it tastes flat, add a pinch more salt and a small squeeze of lemon juice. The nutmeg should be just barely detectable; if you can’t taste it at all, add a little more.
- Patties are dense and heavy: Overmixing compacts the mixture. Stir just until everything is combined — the same way you’d handle a meatloaf mix.
- Patties are too soft to handle when scaling up: When making a double or triple batch, work in batches and keep shaped patties on a parchment-lined tray in the fridge. Stack them with parchment between each layer so they don’t stick together.
Ingredient notes
- Fresh spinach vs. frozen: Frozen spinach works fine and is actually easier to squeeze dry — thaw it completely and wring out as much water as possible before chopping. Use about 280g (10 oz) frozen to replace the 300g fresh.
- Feta: Block feta packed in brine crumbles better and has more flavor than pre-crumbled. Drain it well before using. Avoid low-fat feta — it turns rubbery when heated.
- Breadcrumbs: Panko gives a slightly lighter texture than standard breadcrumbs and works as a direct swap. Gluten-free breadcrumbs also work without any other changes to the recipe.
- Tzatziki: Store-bought is perfectly fine. If you’re making a big batch for a cookout, homemade tzatziki can be made a day ahead and actually improves overnight.
Storage and reheating
Cooked patties keep in the fridge for up to 3 days in an airtight container. Reheat them in a dry skillet over medium heat for about 3 minutes per side — the microwave makes them soggy. Raw shaped patties can be frozen on a parchment-lined tray until solid, then transferred to a zip-lock bag; they’ll keep for up to 2 months. Thaw overnight in the fridge before cooking. Don’t try to cook them from frozen — the outside scorches before the center heats through.
Greek Spanakopita Veggie Burger
Ingredients
For the Spanakopita Patty
- 2 tablespoons olive oil extra virgin for best flavor
- 1 cup yellow onion finely chopped
- 2 cloves garlic minced
- 300 grams fresh spinach roughly chopped
- 1 cup feta cheese crumbled
- ½ cup breadcrumbs preferably whole wheat
- 1 large egg lightly beaten
- ¼ teaspoon nutmeg freshly grated for depth
- 1 pinch salt to taste
- 1 pinch black pepper freshly ground
For Assembly
- 4 medium burger buns whole grain
- 4 tablespoons Tzatziki sauce store-bought or homemade
- 1 medium tomato sliced for garnish
- 1 cup cucumber sliced for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté onions until fragrant and translucent, about 5 minutes. Add minced garlic and cook for another minute. (Sauté until golden brown for enhanced flavor.)
- Stir in the chopped spinach and cook until wilted, approximately 3 minutes. Allow to cool slightly.
- In a large mixing bowl, combine the spinach mixture with crumbled feta, breadcrumbs, beaten egg, and nutmeg. Season with salt and pepper, mixing until the mixture holds together.
- Shape the mixture neatly into 4 even patties.
- In the same skillet, lightly coated with olive oil, cook the patties over medium heat for 5-6 minutes on each side or until they are golden brown and firm.
- Toast the burger buns if desired. Assemble the burgers by layering each bun with a dollop of Tzatziki sauce, a Spanakopita patty, sliced tomato, and cucumber.
Notes
Nutrition
Frequently asked questions
Can I make the patties ahead of time for a cookout?
Yes — you can shape the patties up to 24 hours ahead and keep them covered in the fridge. Stack them on a parchment-lined tray with parchment between each patty so they don’t stick, and they’ll be ready to cook straight from the fridge when you need them.
How do I cook these on an outdoor grill without them falling through the grates?
Use a well-oiled cast iron griddle or a grill pan set directly on the grates rather than placing the patties on the grates themselves. These patties are more delicate than beef burgers, and the flat surface gives you a clean flip every time.
Can I leave out the egg to make these vegan?
You can replace the egg with one tablespoon of ground flaxseed mixed with three tablespoons of water, left to sit for five minutes until it gels. Also swap the feta for a firm vegan feta — the texture of the finished patty will be slightly more crumbly, so handle them gently.