Spinach syrniki are a fantastic breakfast choice, combining incredible flavor with health benefits. The spinach adds a subtle tenderness and vibrant color, along with a good dose of vitamins. This simple recipe will help you create a delicious dish that even kids will love.
I started making spinach syrniki not out of a love for ‘healthy’ food, but from a simple need—I wanted a savory breakfast that cooks up as quickly as classic syrniki. Something that wasn’t scrambled eggs or a sandwich.
The spinach here works quietly. It doesn’t overpower the cheese but instead adds freshness and color. If done right, these syrniki come out tender, not watery, and without that grassy taste everyone fears.
This is one of those recipes that’s easy to adapt to your liking: serve with a poached egg, a yogurt sauce, avocado, or just as they are—straight from the pan, still warm.
Spinach Syrniki You'll Want to Make Every Morning
Ingredients
- 500 g cheese Best to use soft cheese
- 200 g spinach Fresh or frozen spinach.
- 1 piece egg For binding ingredients
- 150 g flour For coating
- 2 tbsp sugar Can be replaced with honey
- 1 tsp salt To taste
- for frying vegetable oil Olive oil can be used
Method
- Wash the spinach and blanch it in boiling water for 2-3 minutes, then cool it down.
- In a large bowl, mix the cheese, chopped spinach, egg, sugar, and salt until smooth.
- Gradually add flour until the dough becomes soft but not sticky.
- Form small patties and coat them in flour.
- Heat a pan with vegetable oil over medium heat.
- Fry the syrniki on both sides until golden brown (about 3-4 minutes per side).
- Serve hot with sour cream or yogurt.
Notes
- Make sure to squeeze the spinach well. Even if it looks 'almost dry', excess moisture will ruin the texture, causing the syrniki to fall apart.
- Chop the spinach finely, but not into a puree. A blender is fine, but use a few short pulses. A completely green mass makes the dough slimy.
- The cheese should be dry but not grainy. If the cheese is too moist, it's better to squeeze it or add a bit of semolina and let the mixture stand for 10 minutes.
- Don't overdo the flour. It's better to have a slightly softer syrnik than a 'cutlet'. A minimal amount is enough for stability.
- Fry over medium heat. On high heat, the spinach darkens, and the syrniki become crisp on the outside while staying raw inside.
- Add salt at the end of mixing. It draws moisture from the cheese, and if added too early, the consistency may change.
- If you plan to take them with you, let them cool completely. Warm syrniki 'sweat' in a container.
Private Notes
Tried this recipe?
Let us know how it was!I love these cheese pancakes because they aren’t overly sweet or diet food “in disguise.” They’re just perfect: soft, savory, and incredibly practical for everyday life, not just for Instagram.
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