Baked Spinach Patties with Yogurt Sauce

Start by boiling 750 gr Potatoes until tender. While the potatoes are cooking, thoroughly clean and finely chop 250 gr Spinach.

Heat a little olive oil in a pan over medium heat and add the chopped spinach. Cook for 2–3 minutes, until it softens and reduces in volume. Remove from the heat, let it cool slightly, and drain well of any excess liquid.

Once the potatoes are cooked, peel them and mash them. In a large bowl, combine the mashed potatoes with:
- the cooked and drained spinach
- finely chopped ³/₄ head Onions
- 1 tsp Spearmint Dried
- 15 gr Parsley, finely chopped
- 1 tsp Red pepper powder
- 1 tsp Black Pepper - Powder
- 1 tsp Table salt

Mix all the ingredients thoroughly until fully combined, then add 1 piece Eggs size L and continue mixing.

Let the mixture rest for 10 minutes. Then shape it into individual patties and lightly dust each one with a little flour.

Preheat the oven to 200°C (390°F). Line a baking tray with parchment paper and lightly grease it with olive oil. Arrange the formed patties on the tray and bake for 25–30 minutes, or until golden brown and fully cooked.

While the patties are baking, prepare the herb yogurt sauce. In a small bowl, whisk together 250 gr Yogurt 4.5%, the finely crushed 1 clove Garlic, the chopped 5 gr Fresh Dill, and a pinch of salt to taste.

Serve the warm spinach and potato patties immediately with the refreshing herb yogurt sauce on the side.