Feta and Spinach Chicken Patties
Published Apr 26, 2020 Updated Jul 11, 2023
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Stop what you are doing and make these Feta and Spinach Chicken Patties! They will seriously change your life in the best way. Not only are they filled with tons of flavor, but it requires minimal ingredients and can be whipped up in no time at all. They are also Keto, Macro Friendly and kid friendly.
Recently, I have been making a double batch of these Feta and Spinach Chicken Patties on Sunday and using for meal prep during the week and freezing the rest of easy meals later in the month. I am amazed by how well they store in the fridge. In my opinion, I think they taste better after sitting a few days. I will simply heat up in the microwave, skillet or add to the air fryer for 2-3 minutes.
Feta isn’t something that I incorporate into my diet that often, but every now and then it just hits the spot. I usually get really upset stomachs if I have dairy, but these patties don’t seem to throw me off track. However, if you can’t have dairy, try subbing your favorite dairy free cheese.
What you need for this recipe:
- Ground Chicken- Walmart will usually carry this, but if you can’t find it, simply ask the butcher at any grocery store, and they will get you some.
- Feta Cheese
- Spinach
- Garlic Powder
- Salt & Pepper
- Large egg
- Almond Flour
- Olive Oil
- Skillet for frying
How to serve these Feta and Spinach Chicken Patties:
- On top of a salad
- Sweet Potatoes
- Green Beans
- Cauliflower Rice
- Zucchini or Squash
- Cauliflower Mash
- Tomato & Cucumber Salad
Feta and Spinach Chicken Patties
Ingredients
- 2 lbs ground chicken
- 1 large egg beaten
- 1/3 cup almond flour
- 1 tsp garlic powder
- 1 cup spinach coarsely chopped
- 1/3 cup Feta Cheese
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp olive oil For frying
Instructions
- In a large mixing bowl add in the ground chicken, almond flour, egg, feta, chopped spinach, salt, pepper, and garlic powder. Mix together.
- Roll the chicken mixture into 8 large or 12 small balls and place on a plate or parchment paper.
- Heat a large skillet on medium/high heat with 1 tbsp of olive oil (This may take 2 batces of cooking. 1 tbsp for each batch).
- Add each patties to the skillet and use a spatula to press each ball into a disc shape.
- Let each patty cook 4-5 minutes on each side. It is important to check the middle to make sure the chicken is cooked all the way through. The internal temp for the patties should be 165F to be fully cooked.
- Remove and serve over lettuce, on top of a bun or serve with a side of vegetables.Â
Notes
- If the chicken mixture is still too wet, add another tablespoon of almond flour.
- Store in a glass container for up to one week and 3 months in the freezer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Love this recipe? Be sure to check out my other favorites below:
- Buffalo Chicken Patties
- Greek Chicken on a Stick
- Sriracha Chicken Meatballs
Such a great recipe! My family, including my 2 year old, loved them!!
Just as a side note – I don’t think the instructions have when to add the almond flour. Just wanted to let you know!
Thank you so much. I will be sure to add.
These are so good. I meal prepped them this weekend for my lunches at work and my son decided to eat a few of them today. Guess I will have to make more!! Definitely going to be made often in my house.
Trying tonight with raw spinach…..not sure if it was supposed to be cooked or from frozen? Kinda thinking bot since it didnt say to. Can you clarify for me thanks.
I always use fresh!
Is the serving size for 1 large patty (makes 8) or a small (makes 12)? Also, do you use regular feta or reduced fat? Thanks!
One large Patty. And I use regular feta
If I wanted to cut this recipe in half to only make 4 patties would I be ok to do everything the same and just use 1lb ground chicken?
Such a quick a tasty meal! Now I have enough to meal prep for the week!
My family loves these! Do you think they can be cooked in the oven instead of stovetop??
Wondering if these could be baked instead of non top of stove….
Hi MJ,
Great question. I’ve personally not tried that with this recipe. Let me know if it works for you. Thanks MJ.
OMG! This was delish!!! New favorite meal prep protein ! I forgot to weigh it all out but I did the best to make even portions . Sooo soo good !
Yay. So happy to hear. Thank you for the love
Healthy ..very easy to make. Next time I make it I will be sure to freeze some for a quick lunch!
Thanks Diane for the kind words of support. Thrilled the recipe was a hit.
I LOVE this recipe. I have been making a batch every week for the past 3 months & I haven’t tired of it. I love them fresh but also freeze batches & defrost 2 at a time for lunch. Usually dip in a cucumber dill taziki sauce I buy at Publix. This is helping me get enough protein for the day. Thanks so much for this awesome recipe!!
This is SO awesome to hear. Thank you and so happy you love it