Crispy Italian Spinach Patties That Make Everyone a Believer
Italian spinach patties are the kind of appetizer that makes people hover around the stove like they have never eaten before. And honestly, I get it.
My husband made these for my 60th birthday party last weekend, and they were the surprise hit. Everybody raved, and even my grandson ate them. This is a kid who normally treats cooked spinach like it is a personal attack. So if you need proof that this recipe works, there it is.
These are classic Italian spinach patties, also known as polpettine di spinaci. Crispy edges. Soft, savory center. Parmesan doing what Parmesan does best. They are simple, old school, and wildly snackable.
Why these Italian spinach patties work
They aren’t trying to be fancy. They’re just good.
- Crispy outside, tender inside
- Salty, cheesy flavor without being heavy
- Easy to make ahead for parties
- Kid approved, picky eater approved, your neighbor who never compliments food approved
Italian Spinach Patties Ingredients
You probably have most of this already.
- 1 lb fresh spinach or 10 oz frozen spinach thawed and squeezed dry
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 large egg, beaten
- 1/4 cup finely chopped onion or shallots, optional
- 1 clove garlic, minced, optional
- Pinch of nutmeg
- Salt and freshly ground black pepper
- Crushed red pepper flakes, optional
- Olive oil for frying
The one step that keeps spinach patties from falling apart
Squeeze the spinach like it has been talking trash.
Spinach holds a ton of water. If you skip this, the mixture gets wet, the patties go soft, and you end up with spinach sadness instead of crisp little bites of joy.
How to do it
- Fresh spinach. Wilt in a pan with a splash of water, drain, then squeeze dry and chop.
- Frozen spinach. Thaw, then squeeze dry in a clean towel or several paper towels. Keep squeezing until it stops dripping.
Italian spinach patties recipe
Step 1. Cook and drain the spinach
Wilt fresh spinach or use thawed frozen spinach. Drain, squeeze dry, then chop.
Step 2. Mix
In a large bowl, mix spinach, Parmesan, breadcrumbs, egg, onion and garlic if using, nutmeg, salt, pepper, and red pepper flakes if you like a little kick.
If the mixture seems too wet, add more breadcrumbs. If it seems too dry, add a small splash of milk.
Step 3. Chill
Cover and refrigerate for 30 minutes if you can. This helps the patties hold their shape.
Step 4. Shape
Form into small patties about 2 inches wide and about 1/2 inch thick.
Step 5. Fry
Heat olive oil in a skillet over medium heat. Cook 3 to 4 minutes per side until golden and crispy.
Step 6. Drain and serve
Drain on paper towels and serve warm.
Sauce ideas and how to serve them at a party
These are great plain, but dip options make people way too excited.
- Lemon wedges
- Quick yogurt dip with Greek yogurt, lemon juice, garlic, salt
- Warm marinara
- Ranch, because we live where ranch is basically a food group
Party tip
Put them on a platter with two dips and watch adults act like middle schoolers at a snack table.
Make ahead, leftovers, and freezing
Make ahead
Mix the batter and refrigerate up to 24 hours before cooking.
Leftovers
Reheat in a skillet over medium heat with a tiny bit of oil to bring the crisp back. Oven works too.
Freezing
Shape the patties, freeze on a tray, then store in a freezer bag. Cook from frozen on slightly lower heat so the center warms through.
Baked or air fryer option
If frying is not your thing, I respect your life choices.
Oven method
Lightly brush patties with oil. Bake at 400 degrees for 18 to 22 minutes. Flip halfway.
Air fryer method
Lightly oil the patties. Air fry at 375 degrees for 8 to 10 minutes. Flip once.
They will be a little less crispy than pan frying, but still very good.
A quick health note about spinach
Spinach is loaded with nutrients, and it is especially high in vitamin K. Vitamin K matters for blood clotting, which is why people taking warfarin are often told to keep their vitamin K intake consistent, not suddenly go from zero greens to Popeye mode overnight. If you take a blood thinner, check with your doctor about what makes sense for you.
If you are just here to eat crispy Italian spinach patties in peace, carry on.
More party friendly favorites on Two Southern Sweeties
If you are building a snack table that people actually remember, these pair well with spinach patties.
- Baked Fried Pickles
- Cheddar Bacon Ranch Chicken Chowder
- Rockin Red Beans and Rice
- Valentines Day Cocktails for the grown ups at the party
FAQ
Can I use frozen spinach
Yes. Just thaw it and squeeze it dry really well.
Why do my patties fall apart
Almost always too much moisture. Squeeze the spinach more, then add a little extra breadcrumbs.
Can I make these Italian spinach patties gluten free
Yes. Use gluten free breadcrumbs.
What can I serve with Italian spinach patties
Marinara, yogurt dip, lemon wedges, and a big salad. Or serve them next to any appetizer spread and let them steal the show.
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Italian Spinach Patties
Equipment
Ingredients
- 1 lb fresh spinach or 10 oz frozen thawed and squeezed dry
- 1/2 cup grated Parmesan
- 1/4 cup breadcrumbs
- 1 egg beaten
- Onion or shallot optional
- Garlic optional
- Pinch of nutmeg
- Salt and pepper
- Red pepper flakes optional
- Olive oil for frying
Instructions
- Wilt or thaw spinach, drain and squeeze dry, then chop.
- Mix spinach with remaining ingredients. Adjust with more breadcrumbs or a splash of milk.
- Chill 30 minutes if possible.
- Shape into small patties.
- Fry over medium heat, 3 to 4 minutes per side.
- Drain and serve warm with lemon or dip.
