Mouthwatering Spinach and Feta Chicken Patties pan fried and very versatile. Serve them in sandwiches, over rice or mashed potatoes or as is for a high protein snack.
My Favorite Chicken Patties
Ground chicken has a reputation problem. It wants to be healthy, but it often ends up bland, dry, and vaguely apologetic. These spinach and feta chicken patties fix that situation entirely. Between the salty feta, garlicky onion, and handful of spinach, they manage to be light without feeling like punishment.
This is the kind of recipe you make once and immediately file under “make again.” They cook quickly, reheat well, and work in about a dozen different meals without needing a personality change. Serve them in a pita, over rice or mashed potatoes, on a burger bun, over salads, or just as is. They’re flexible like that.
Why You Should Make These Spinach and Feta Chicken Patties
- They don’t taste like “ground chicken.” The feta, garlic, and onion make sure of that.
- Fast enough for a weeknight. From bowl to pan to plate in under 30 minutes.
- They’re juicy without being greasy. A rare and welcome balance.
- Flexible in a way that actually matters. Pita, salad, rice bowl, wrap, snack. No reworking required.
- They reheat well. Which means lunch tomorrow is already handled.
Tips & Ingredients
- Don’t overmix the chicken. Mix just until combined. The more you work it, the tougher the patties get. You can also use ground turkey if you want.
- Grate the onion. It melts into the mixture and keeps everything juicy without onion chunks.
- Chop the spinach finely. Big pieces make the patties harder to shape and flip.
- Feta brings the salt. Taste before adding more. It does a lot of the seasoning work for you.
- Breadcrumbs. They prevent them from falling apart.
- Medium heat is your friend. Too hot and they brown before cooking through. Slow and steady wins here.
Serving Suggestions
These patties are very good at fitting into whatever plan you half-made for dinner.
- Stuffed in a warm pita with tzatziki, tomato, and cucumber.
- Alongside a simple salad with lemon vinaigrette and maybe some extra feta, because why not.
- Over rice or orzo with a squeeze of lemon and a drizzle of olive oil.
- In a bowl situation with roasted veggies and hummus.
- Cold from the fridge the next day, standing at the counter. Still excellent.
Frequently Asked Questions
Yes. Lightly brush or spray the patties with oil and air fry at 375°F for about 10–12 minutes, flipping halfway, until golden and cooked through.
Absolutely. You can mix and shape the patties up to a day ahead, cover, and keep them in the fridge until you’re ready to cook. Very future-you friendly.
Store cooked patties in an airtight container in the fridge for up to 4 days. They reheat well and are just as good cold.
Yes. Freeze the patties either cooked or uncooked. Separate them with parchment paper and freeze for up to 3 months.
Warm them gently in a skillet, microwave, or air fryer until heated through. A little oil helps bring them back to life.
Most likely too little binding or too much flipping. Make sure the egg and breadcrumbs are fully mixed in, and let them cook before turning.
You can, but squeeze out all the liquid. And then squeeze it again. Moisture is the enemy here.
Try These Recipes Next
- Slow Cooker BBQ Pulled Pork
- Italian Wedding Soup
- BBQ Bacon Cheeseburger Sliders
- Honey Butter Biscuit Sandwiches
- Sticky Maple Dijon Drumsticks
Spinach and Feta Chicken Patties
Ingredients
- 1 pound ground chicken
- 1 cup fresh spinach, finely chopped
- ½ cup feta cheese, crumbled
- 1 small onion, grated
- 2 cloves garlic, minced
- 1 large egg
- ½ cup breadcrumbs
- 1 tablespoon olive oil, plus extra for cooking
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
Instructions
- In a large bowl, combine 1 pound of ground chicken, 1 cup of chopped spinach, ½ cup of feta, 1 grated onion, 2 cloves of garlic, 1 egg, ½ cup of breadcrumbs, 1 tablespoon of olive oil, ½ teaspoon of oregano, ½ teaspoon of salt, ¼ teaspoon of black pepper, and ¼ teaspoon of red pepper flakes. Mix gently until just combined.
- Scoop and shape the mixture into 8 small patties.
- Heat a drizzle of olive oil in a large skillet over medium heat. Add the patties and cook for 5 to 6 minutes per side until golden and cooked through.
- Enjoy with lemon wedges, a simple salad, tucked in a pita, or over rice.
Recipe Notes
- Mix the chicken gently. Overmixing can make the patties dense instead of tender.
- Grated onion keeps the patties moist without adding chunks.
- Finely chop the spinach so the patties hold together and cook evenly.
- Feta adds salt and flavor, so taste before adding extra seasoning.
- Cook over medium heat to get a golden crust without drying out the patties.
- Patties can be made ahead, stored in the fridge, or frozen for later use.
- Nutritional information is for one chicken patty.
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