Greek Herbed Spinach Latkes with Feta Yogurt Sauce

• 4 tbsp. butter
• 1 cup chopped green onions
• 1 clove garlic, chopped
• 2 pkg. frozen chopped spinach, thawed, drained, squeezed dry
• 1/3 cup crustless challah
• other egg-bread pieces
• 1/2 cup chopped fresh dill
• 4 lg. eggs, beaten to blend
• 1-1/2 tsp. baking powder
• 2 tbsp. olive oil
• (more)
• 1/2 cup crumbled feta cheese
• 1/2 cup plain yogurt
• 2-1/2 tbsp. chopped fresh chives
• 1-1/2 tbsp. tbsp. fresh lemon juice
• 1/2 tsp. dried oregano

1. Melt 2 tablespoons butter in heavy medium skillet over medium heat.
2. Add green onions and garlic; saute until onions are soft, about 2 minutes.
3. Add spinach and saute until liquid evaporates, about 3 minutes.
4. Season to taste with salt and pepper.
5. Cool completely.
6. Blend challah in processor to fine crumbs.
7. Add spinach mixture and dill and process, using on/off turns, until spinach is finely chopped.
8. Transfer to large bowl.
9. Season to taste with salt and pepper.
10. Mix in eggs and baking powder.
11. Melt 2 tablespoons butter with 2 tablespoons oil in heavy large skillet (preferably cast-iron) over medium heat until hot but not smoking.
12. Working in batches, drop batter by heaping tablespoonfuls into skillet, using back of spoon to flatten latkes slightly.
13. Cook until brown, about 2 minutes per side.
14. Using slotted spatula, transfer latkes to paper towels to drain.
15. Add more butter and oil to skillet as necessary and allow to get hot before adding more batter.
16. Transfer latkes to plates.
17. Serve, passing Feta-Yogurt Sauce separately.
18. Makes about 30.
19. FETA-YOGURT SAUCE: This recipe is an accompaniment for Greek Herbed-Spinach Latkes with Feta-Yogurt Sauce.
20. This do-ahead sauce would also be good drizzled over a salad of fresh mixed greens.
21. 1/2 cup crumbled feta cheese (about 3 ounces) 1/2 cup plain yogurt 2 1/2 tablespoons chopped fresh chives 1 1/2 tablespoons fresh lemon juice 1 teaspoon dried oregano Using fork, mash feta cheese in small bowl.
22. Mix in remaining ingredients.
23. Season to taste with salt and pepper.
24. Let stand 30 minutes to allow flavors to develop.
25. (Sauce can be made 2 days ahead.
26. Cover and refrigerate.)
27. Makes about 1 cup.
28. Bon Appetit

butter, green onions, clove garlic, challah, eggbread, dill, eggs, baking powder, olive oil, feta cheese, plain yogurt, fresh chives, lemon juice, oregano

Taken from www.foodgeeks.com/recipes/20894 (may not work)