Greek Turkey Patties Flavor (Print Version)

Tender turkey patties with spinach, feta, and herbs for a quick, flavorful Mediterranean main dish.

# Components:

→ Meat and Dairy

01 - 1 pound ground turkey, 99% fat-free
02 - 4 tablespoons crumbled feta cheese

→ Vegetables and Aromatics

03 - 2 cups chopped baby spinach
04 - 1/4 cup diced red onion
05 - 3 teaspoons minced garlic

→ Fresh Herbs

06 - 1.5 teaspoons chopped fresh dill
07 - 1.5 teaspoons chopped fresh oregano

→ Pantry

08 - 0.5 teaspoon salt
09 - 0.25 teaspoon black pepper
10 - Olive oil for cooking

# Method:

01 - In a medium bowl, combine ground turkey, chopped spinach, diced red onion, minced garlic, dill, oregano, salt, pepper, and feta cheese. Mix gently until ingredients are just combined, avoiding overmixing.
02 - Divide mixture into 6 equal portions and shape each into a patty approximately 0.75 inches thick.
03 - Heat a large skillet over medium heat and add a drizzle of olive oil.
04 - Place patties in the skillet and cook for 3 to 4 minutes per side until golden brown and internal temperature reaches 165 degrees Fahrenheit.
05 - Remove patties from skillet and let rest briefly before serving.

# Expert Advice:

01 -
  • They're ready in under 25 minutes, which means you can have dinner on the table before anyone gets too hungry and cranky.
  • Ground turkey keeps them lean and protein-packed without sacrificing juiciness thanks to the feta and spinach doing the heavy lifting.
  • One bowl, one skillet, minimal cleanup—because who has energy for dishes after a long day?
02 -
  • Don't skip the gentle mixing step or you'll end up with rubbery patties that make you question why you even bothered making them from scratch.
  • Using fresh herbs instead of dried makes a dramatic difference here—dried herbs can taste musty compared to the bright, alive taste of fresh dill and oregano.
03 -
  • If your patties are falling apart when you flip them, your mixture might be too wet—next time, squeeze the excess moisture out of your spinach before mixing.
  • Cold patties hold together better than warm ones, so if you have time, refrigerate the shaped patties for 30 minutes before cooking.
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