Greek turkey patties herb-infused (Printable)

Tender turkey patties packed with spinach, feta, and fresh herbs for a healthy, Mediterranean-inspired main course.

# What You’ll Need:

→ Meat & Dairy

01 - 1 pound ground turkey (99% fat-free)
02 - 4 tablespoons crumbled feta cheese

→ Vegetables & Aromatics

03 - 2 cups chopped baby spinach
04 - 1/4 cup diced red onion
05 - 3 teaspoons minced garlic

→ Fresh Herbs

06 - 1 1/2 teaspoons chopped fresh dill
07 - 1 1/2 teaspoons chopped fresh oregano

→ Pantry

08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - Olive oil for cooking

# How To Make It:

01 - In a medium bowl, combine ground turkey, chopped spinach, diced red onion, minced garlic, dill, oregano, salt, pepper, and feta cheese. Mix gently until all ingredients are just combined without overmixing.
02 - Divide mixture into 6 equal portions and shape each into a patty approximately 3/4-inch thick.
03 - Heat a large skillet over medium heat and add a drizzle of olive oil.
04 - Place patties in the skillet and cook for 3 to 4 minutes on each side until golden brown and internal temperature reaches 165°F.
05 - Remove patties from skillet and let rest briefly before serving.

# Expert Advice:

01 -
  • They're ready in under 25 minutes, which means dinner hits the table faster than you'd expect.
  • The feta and fresh herbs make something so simple taste genuinely restaurant-worthy without pretension.
  • Ground turkey keeps them light and protein-packed, so you feel full without feeling heavy afterward.
02 -
  • Don't overmix the turkey—it's the most common mistake and turns them into hockey pucks instead of tender patties that fall apart in the best way.
  • Using fresh herbs instead of dried makes all the difference; the flavor is brighter and more alive, which is the whole point of a Mediterranean dish.
03 -
  • A meat thermometer removes all guesswork—165°F is the magic number for turkey, and it takes the anxiety out of cooking poultry.
  • Don't skip the resting period after cooking; those few minutes let the juices redistribute, keeping the patty moist instead of dry.
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