(Updated Feb 2023, back by popular demand!)

Last year, my family and I made an effort to eat less meat. We started with “Meatless Mondays” and now we are aiming for “Meat-free Fridays” too. I wanted to come up with something that was still tasty and fun, yet packed with goodness. So after some brainstorming, I concocted my Greek-inspired Crispy Lentil, Spinach and Feta Fritters.

Always trying to incorporate more veggies into our meals, these protein-packed lentil patties have just the right combination of tangy, low fat feta cheese, black olives, spinach and a good hit of lemon. We even use them as a hamburger substitute and throw a fritter on a bun with cucumbers, tomatoes and a dollop of tzatziki.


My kids love them! Add a squeeze of extra lemon and serve warm or cold. They also freeze great and are a regular addition to my daughter’s school lunch.

According to Lentils.org, my go-to resource and inspiration for lentil-based recipes, lentils are a powerhouse of nutrition. They are a low-fat source of potassium, calcium, zinc, niacin and vitamin K, but are particularly rich in dietary fibre, protein, folate and iron. These are a really fabulous meat-free alternative if that’s something you’re looking for!

Crispy Lentil, Spinach and Feta Fritters (makes about 12 fritters)
  • 1 can cooked lentils (540 mL) or about 2 and a ¼ cups, washed and drained
  • 3 tablespoons freshly squeezed lemon juice
  • 1/2 cup reduced fat feta cheese, crumbled
  • 1/2 cup of pitted black olives, chopped
  • 1 tablespoon fresh or dry dill, finely chopped
  • A few pinches of sea salt and freshly ground pepper
  • 1 cup of frozen chopped spinach, slightly defrosted and separated or 1 cup sautéed fresh spinach, chopped
  • 1 large garlic clove, finely chopped or put through a press
  • 2 large eggs
  • 1/3 cup whole wheat bread crumbs


  1. I pulsed half of the lentils in a food processor and left the remaining half whole.
  2. In a large bowl, add the lentils, eggs, garlic, dill, lemon juice, salt/pepper, feta cheese, bread crumbs, chopped black olives and mix well with the chopped spinach.
  3. Allow the mixture to stand for a few minutes, enabling the bread crumbs to absorb the lemon and eggs.
  4. Heat some olive oil in a large skillet or frying pan and set to medium.
  5. Form lentil cakes or patties about 2 1/2 inches in diameter and 1/2 inch thick. Place the patties in skillet, in batches if necessary.
  6. Cook the patties until they’re browned on the outside, 3 to 4 minutes per side and then flip.
  7. Serve warm with a squeeze of lemon and dip in tzatziki, a flavoured mayo or plain Greek yogurt. ENJOY!

lentils_2_sm Another fan favorite recipe is this organic homemade sandwich bread


A mother and lover of all things practical, Jill is a 40-something, teacher, world traveler and self-proclaimed pragmatist trying to navigate this journey called life. She currently works as a freelance writer/photographer, part-time teacher and full-time mom to two fabulous daughters. Her blog www.pragmamamma.net features simple and family-friendly recipes, original photography and hot parenting topics. Her diverse career has taken her to London, England and to the sky scrapers of Bay Street, Toronto. Jill loves getting creative in the kitchen, reading, spending time with her family and snapping photos around her neighbourhood in Burlington, Ontario.

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