Save Last summer, my neighbor stopped by with fresh dill from her garden, and I was staring at a pound of ground turkey wondering what to do with it. She suggested mixing it with spinach and feta, and honestly, I was skeptical until I tasted one of these patties hot off the skillet. The herbs made all the difference, and suddenly weeknight dinner felt like something special without any fuss.
I made a batch for a casual lunch with friends, and someone asked if they were store-bought because they looked so polished and tasted so good. That's when I realized these patties have a way of making you seem like you spent hours in the kitchen when really you just threw things together and let the Mediterranean herbs do the talking.
Ingredients
- Ground turkey (1 lb, 99% fat-free): The lean base keeps these patties light without sacrificing juiciness, and it takes on herbs beautifully.
- Crumbled feta cheese (4 Tbsp): This creates pockets of salty, tangy flavor throughout and helps bind everything together.
- Chopped baby spinach (2 cups): It wilts down significantly, so don't be intimidated by the volume—it adds moisture and nutrition without making the patties dense.
- Diced red onion (1/4 cup): Raw onion gives a sharp bite that balances the richness of the feta and ground meat.
- Minced garlic (3 tsp): Fresh garlic is non-negotiable here; jarred will leave a metallic aftertaste that throws everything off.
- Fresh dill (1 1/2 tsp): If you only buy one fresh herb for this recipe, make it dill—it's the soul of the dish.
- Fresh oregano (1 1/2 tsp): Dried oregano works in a pinch, but fresh brings a brightness that dried simply can't match.
- Salt and black pepper: Standard seasoning, but taste as you go because the feta is already salty.
- Olive oil for cooking: A light drizzle is all you need; these patties have enough fat from the turkey and cheese to cook without sticking.
Instructions
- Mix everything together gently:
- Combine the turkey, spinach, onion, garlic, dill, oregano, salt, pepper, and feta in a bowl and fold it all together with your hands just until you can't see any white streaks of turkey. Overmixing makes them tough, so stop as soon as it comes together.
- Shape into patties:
- Divide the mixture into 6 equal portions and gently press each into a patty about 3/4-inch thick. They don't need to be perfect circles; rustic-looking patties actually cook more evenly.
- Heat your skillet:
- Get a large skillet hot over medium heat, then add just enough olive oil to coat the bottom. You'll know it's ready when the oil shimmers and moves easily around the pan.
- Cook until golden:
- Lay the patties in the hot skillet and resist the urge to move them for the first 3 to 4 minutes—they need that time to develop a golden crust. Flip once and cook the other side for another 3 to 4 minutes until the internal temperature hits 165°F (74°C) with a meat thermometer.
- Rest and serve:
- Take them off the heat and let them sit for a minute or two—this keeps them tender and gives the residual heat a chance to finish cooking the centers. Serve them warm in pita bread, on top of a Greek salad, or alongside roasted vegetables.
Save My daughter asked for these patties in her school lunch the next day, which tells you everything you need to know. It's become one of those rare recipes where everyone at the table finishes what's on their plate.
How to Cook Them Different Ways
If you're grilling, the patties hold together beautifully over medium heat for about 4 to 5 minutes per side. For the oven, spread them on a lined baking sheet and bake at 400°F (200°C) for about 15 minutes total, flipping once halfway through—this is great when you're cooking for a crowd because you can fit all six patties at once without crowding your skillet.
Flavor Swaps That Work
Parsley is a natural substitute if you don't have dill or oregano, and it plays well with everything else in the mix. A small squeeze of fresh lemon juice right before serving brightens the whole thing up without adding acidity that makes it taste sour.
What to Serve Alongside
These patties are chameleons—they fit just about anywhere on your plate. Warm pita bread with a dollop of tzatziki turns them into a handheld meal, while a fresh Greek salad with tomatoes, cucumbers, and olives makes them the protein for something lighter and more summery.
- Try them on top of a grain bowl with couscous, feta, and roasted vegetables for a satisfying lunch.
- Serve cold the next day on a bed of arugula with lemon vinaigrette for something completely different.
- Crumble a leftover patty into a salad if you have one hanging around—it adds unexpected protein and flavor.
Save These patties remind me that some of the best recipes come from having good ingredients on hand and not overthinking it. Make them once and they'll become a rotation-regular in your kitchen.