Feta & Spinach Couscous Patties

January/February 2012

Your rating: None Average: 3.1 (50 votes)

Feta, spinach and dill flavor these tofu patties. Slice some lemon wedges and pick up some whole-wheat pita bread to serve with this Greek-inspired meal.

Feta & Spinach Couscous Patties

5 Reviews for Feta & Spinach Couscous Patties


I needed to add an egg (not vegan then) to help bind the mix, used fresh garlic in both the raita and in the patty mix and cooked the couscous in a "chicken" broth for added flavor. I didn't have spinach so used chopped frozen kale. Will probably make again because I often have these ingredients and it went together quickly.

easy, tasty

I read other reviews before making this recipe and I certainly agree that if you intend on making 8 portions use a 1/3 cup measure (not level though). I used the frozen spinach squeezed dry as called for and the patties held together just fine. I did find that with using tofu they don't firm up as if you had used egg as a binder. I also used actual garlic in place of the garlic powder and salted the couscous water and the mixture prior to cooking and I found this recipe to have great flavor.

Easy, fast, cheap, and tasty
An Eating Well FAIL!

I believe I made the mistake of using fresh spinach instead of frozen and not chopping the spinach into small enough pieces. When I tried to assemble the patties and cook them on the skillet they simply fell apart. I then tried to make an "fritatta" with the patties, but I could not flip it over until the bottom was already burnt. I thought it tasted ok with a generous amount of yogurt sauce, but my hubby had one bit and ended up eating ramen noodles instead. To date, this is my only Eating Well disappointment.

Yogurt sauce Was good.

I couldn't find fresh dill, so I used dry and added fresh oregano as well. The patties were a little bland, but I added a bit of salt and they were great. I agree with the previous review that the patties should be 1/3 cup to get 8. Also, mine didn't stick together well initially, but after hanging out in a low oven for a while they were fie.

Good, but could be improved

This was a good recipe, but when I make it next time, I will make a add a bit more feta and tofu to enhance the flavor of the patties and increase the protein, and I will use fresh spinach, instead of frozen. And a couple notes: 1) if making 8 patties, each patty should be about 1/3 cup mixture, not 1/2 cup; 2) serving these with flatbread is delicious!

Pretty quick, easy to fix ingredients ahead of time
Comments (1)

No comments

Anonymous wrote 1 year 31 weeks ago

This might be a good recipe

This might be a good recipe for others but I could not format ties and ended up cooking as if it were scrambled eggs. Might be nice to heat up for a bed for a plate of fish but not the way it is now. Next time I use this recipe I will probably send the whole thing through the food processor.

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