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Message: <br /><br /> If you are having trouble reading this email, you may view this article online at: http://www.jweekly.com/36992/full/36992/spinach-and-feta-latkes/ <br /><br /> <b>Spinach and Feta Latkes</b> <br /> Tuesday, February 3, 2009 | by <br /><br />Makes about 20<br /><br />3 10-oz. packs frozen chopped spinach, thawed and water squeezed out<br />2 cups chopped green onions<br />4 eggs, beaten<br />1/2 cup all-purpose flour<br />1/3 cup chopped fresh dill,<br />or 1-1/2 Tbs. dried<br />1/3 cup chopped fresh parsley<br />2 Tbs. chopped fresh<br />tarragon, or 2 tsp. dried<br />1/2 tsp. salt<br />1/2 tsp. ground pepper<br />1/2 cup crumbled feta cheese (about 3 oz.)<br />2/3 cup chopped walnuts (about 3 oz.)<br />olive oil<br /><br />Combine spinach, chopped green onions, eggs, flour, chopped dill, parsley, tarragon, salt and pepper in medium bowl. Mix well. Fold in crumbled feta cheese. (Mixture can be prepared three hours ahead. Cover tightly and refrigerate. Stir to blend before continuing.) Fold chopped walnuts into spinach mixture.<br /><br />Cover bottom of large nonstick skillet with olive oil. Heat skillet over medium-high heat. Working in batches, drop spinach mixture into skillet by heaping tablespoonfuls. Fry until pancakes are golden brown and cooked through, about 3 minutes a side.<br /><br />Transfer each batch of pancakes to 300-degree oven to keep warm. Serve hot.<br />(Louise Fiszer)<br />

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