Armenian-Mexican Fusion: Spinach Patty Breakfast Sandwich

Connor Forbes
Connor Forbes
2 Min Read

Armenian Spinach Patty

By Joanna Barajas

If breakfast feels boring, here’s one way to spice it up. Make a cute breakfast sandwich!

This week I made a big batch of these spinach patties. It’s a 3-ingredient recipe my grandma taught me. While they make a perfect side dish, I love them as a breakfast sandwich. 

So, I put them into a toasted English muffin. And added avocado and salsa. 

It’s a tasty Armenian-Mexican combo that makes the morning just a little better. 

Armenian Spinach Patties

Ingredients (Serves 2-3, Makes 7)*:

  • 1/2 white onion, chopped (about 1/4 cup)
  • 1 10-oz box frozen spinach, no salt added (or 1-1 ½ lbs. fresh spinach, cooked)
  • 2 eggs (use egg whites if you like)
  • 2 teaspoons butter or oil

1. Thaw frozen spinach for 2-3 hours at room temperature, or microwave for 3-5 minutes or until partially thawed. Drain spinach in a colander, or squeeze the box over the sink (the way I do it). Remove as much water as you can.

2. In a medium bowl add the spinach, onions, and eggs. Mix well with a fork.

3. On a nonstick pan, melt 1 teaspoon butter, and then make fat patties using approximately 1/4 cup spinach mix for each patty. Cook 2-3 minutes on each side and when cooked, keep warm by covering the platter with foil.

I hope you try this new recipe! Snap a picture and tag me @chefjoannas on instagram so I see how yours came out.

Chef Joanna is a graduate of Le Cordon Bleu in Paris and is a private chef for the stars. She also hosts pop up dinners and cooking classes inspired by her travels around the world. You can find more of her work at

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Armenian Spinach Patty. Chef Joanna's Kitchen
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