Anastasia Rice January 31, 2026

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Greek Turkey Patties

Name: Greek Turkey Patties
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Greek
Ingredients: 1 lb ground turkey (99% fat free); 2 cups chopped baby spinach (loosely packed); 1/4 cup diced red onion; 3 tsp minced garlic; 1 1/2 tsp fresh dill; 1 1/2 tsp fresh oregano; 1/2 tsp fine sea salt; 1/2 tsp fresh ground black pepper; 4 tbsp crumbled feta cheese; 1 tbsp olive oil

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A late-week dinner that smells of lemon, garlic, and warm oregano is one of those small comforts that turns an ordinary evening into something to savor. These Greek Turkey Patties are golden and slightly crisp at the edges, fragrant with fresh herbs and feta, and tender in the middle. They are perfect for a casual family meal, a light weeknight dinner with a green salad, or tucked into warm flatbread for a relaxed weekend lunch. If you enjoy Mediterranean flavors, you might also like our vibrant Greek chicken bowls which share similar bright herbs and tangy elements.

What Makes This Special

There is a comforting simplicity to these Greek Turkey Patties, they come together quickly yet feel thoughtful and satisfying. Using lean ground turkey keeps the patties light, while spinach and feta add lush texture and a salty, tangy punch. Fresh dill and oregano lift the dish, giving each bite a Mediterranean perfume that pairs beautifully with cool tzatziki or a crisp salad.

Ingredients and Key Notes

A quick note on ingredient roles, and small swaps you can make. The ground turkey keeps the patties lean and mild, which allows the herbs and feta to shine. Use very fresh dill and oregano if you can, they add a bright, slightly floral note that makes the patties feel truly Greek. If you prefer a richer bite, you can use 93 percent lean turkey, but the 99 percent option keeps calories low.

Ingredients

1 lb ground turkey (454 g) (99% fat free)
2 cups chopped baby spinach (65 g) (loosely packed)
1/4 cup diced red onion (18 g)
3 tsp minced garlic (15 g)
1 1/2 tsp fresh dill
1 1/2 tsp fresh oregano
1/2 tsp fine sea salt
1/2 tsp fresh ground black pepper
4 Tbsp feta cheese (56 g) (crumbled)
1 Tbsp olive oil (15 mL)

Optional notes, use the crumbled feta for pockets of salt and tang, and do not overwork the meat mix to keep the patties tender.

How to Cook Greek Turkey Patties

In a medium sized bowl, combine the ground turkey, chopped spinach, red onion, garlic, dill, oregano, salt, pepper, and feta cheese. Use a light touch, fold the ingredients together until just combined, the mixture will look flecked with green and white. You should smell the fresh herbs and garlic, and the texture should be slightly sticky so the patties will hold.
Divide the turkey mix into 6 portions and shape them into 6 small patties. Press each portion into compact discs about 3 inches across, the surface should be smooth and slightly damp, not crumbly.
Heat a large skillet over medium heat, add the olive oil and let it shimmer gently, you should see a thin film of oil across the pan. Place the patties in the skillet without crowding them, you want room for a golden crust to form.
Cook the patties for about 3 to 4 minutes on each side until they are cooked through and a warm, browned crust develops, flip carefully so they keep their shape. You will smell a toasty, savory aroma as the feta browns and the herbs bloom.
Check the internal temperature with an instant read thermometer, it should read 165 F. A small amount of clear juices and a firm but springy center indicate doneness.
Let the patties rest on a plate for 3 minutes before serving, this helps the juices settle and the texture become more tender. Serve 2 patties per person, they are delicious with a side of tzatziki sauce, a green salad, or roasted veggies.

Prep ~ 15 minutes, Cook ~ 12 minutes, Total ~ 27 minutes, Servings ~ 3 (two patties each), Kcal ~ 260 per serving

Make-Ahead and Prep Tips

These patties are friendly to advance prep, which makes weeknight dinners much easier. You can mix the turkey, herbs, and other ingredients up to 24 hours ahead, cover the bowl tightly and refrigerate. Shaping the patties in advance also works well, place them on a baking sheet lined with parchment, cover loosely with plastic wrap, and chill for up to 24 hours.

If you want to freeze for longer storage, arrange shaped patties on a tray in a single layer and freeze until solid, about 1 to 2 hours. Transfer frozen patties to a zip-top bag or airtight container, separating layers with parchment if needed. Thaw in the refrigerator overnight before cooking, or cook from frozen adding a few extra minutes to each side.

When finishing later, bring chilled patties to room temperature for 10 to 15 minutes before cooking, this helps them brown evenly. If you shaped and refrigerated the patties, blot any excess moisture with a paper towel before placing them in the hot skillet, moisture prevents a good crust.

Storing and Reheating

Refrigerate leftover cooked patties in an airtight container for up to 3 days. For best texture, keep sauces separate and add them when serving. If you plan to freeze cooked patties, cool them completely first, then place in a single layer on a tray to freeze solid, transfer to a freezer bag and keep for up to 3 months.

To reheat from the fridge, warm patties gently in a skillet over low to medium heat with a splash of oil, cover for 2 to 3 minutes, then uncover and finish for another minute to crisp the edges. Reheat in a 350 F oven on a baking sheet for 8 to 10 minutes, flipping halfway through, for even warming. From frozen, thaw overnight in the fridge then reheat as above.

A freshness cue, if the patties smell sour or the texture becomes slimy, discard them. Fresh patties should smell bright and savory, not sour or off.

Perfect Pairings

Classic tzatziki sauce and a squeeze of lemon
Warm pita or flatbread with sliced cucumber and tomato
A crisp mixed green salad with red wine vinegar and olive oil, keep dressing light
Roasted Mediterranean vegetables such as zucchini, peppers, and eggplant
A scoop of herbed rice or orzo with parsley and lemon

In addition, try serving the patties tucked into warm flatbread like in this savory Greek chicken flatbread for an easy hand-held meal.

Make It Your Own

Add lemon zest and a splash of lemon juice to the turkey mixture for a brighter lift, the citrus pairs beautifully with dill and feta.
Stir in a tablespoon of plain Greek yogurt to the mix for extra tenderness and moisture, this helps maintain a juicy patty with very lean turkey.
Swap fresh dill with chopped mint for a slightly sweeter, aromatic profile, mint works particularly well when serving with cucumber salads.
Mix in a small amount of grated zucchini, squeezed dry, for extra moisture and a subtle vegetable note, it keeps the texture light.
Use smoked paprika or ground cumin for a gentle smoky undertone, add just 1/4 to 1/2 teaspoon to avoid overpowering the Greek herbs.
For a spicier version, fold in red pepper flakes or a pinch of cayenne, serve with cooling tzatziki to balance the heat.
Crumble in a different cheese, such as part-skim mozzarella, for a milder melt that children often prefer, but keep feta as the main garnish for traditional flavor.
Make mini sliders by shaping smaller patties and serving on toasted rolls with crisp lettuce and tomato, perfect for parties or kid-friendly plates.

None of these variations introduce pork or bacon, and swapping flavors keeps the dish fresh while staying true to the Greek-inspired roots.

Pro Tips for Best Results

Use 99 percent lean ground turkey to keep calories low while maintaining good texture, if you prefer juicier patties try 93 percent lean.
Do not overwork the mix, fold ingredients until just combined to avoid dense patties.
Give the patties room in the skillet, cook in batches if needed, this helps form a golden crust.
Let patties rest briefly after cooking, this allows juices to redistribute and yields a more tender bite.
Use an instant read thermometer, aim for 165 F internal temperature to ensure they are safely cooked.
If the pan smoke point is low, lower the heat slightly and extend cooking time for gentle browning.

Frequently Asked Questions

Can I use ground chicken instead of ground turkey?
Yes, ground chicken is a fine substitute and will yield a similar texture and flavor. Adjust cooking time slightly if the patties are thicker, and consider 93 percent lean chicken if you want more natural juiciness.
How do I keep the patties from falling apart?
Make sure the mixture is slightly sticky and not too wet, and press each patty firmly when shaping. Chilling the patties for 10 to 15 minutes before cooking helps them hold together during the sear.
Can I bake these instead of pan frying?
Yes, bake the patties on a lined baking sheet at 400 F for about 12 to 15 minutes, flipping halfway through, until they reach 165 F. Baking produces a gentler browning, and finishing briefly under the broiler can add a bit of crust.
Are these patties gluten free?
The basic recipe is gluten free as written, since it contains no breadcrumbs or wheat ingredients. If you add any fillers or serve with breads, check labels to keep the meal gluten free.
Can I make these ahead and freeze them cooked?
Absolutely, cook the patties, cool completely, then freeze in a single layer before transferring to a sealed bag or container. Reheat gently in a skillet or oven until warmed through, adding a few minutes if reheating from fully frozen.
What is the best way to reheat without drying them out?
Reheat in a low temperature oven or in a covered skillet with a splash of water or olive oil, keep the heat moderate and cover briefly to trap steam, finish uncovered for a minute or so to refresh the exterior.

Final Thoughts

These Greek Turkey Patties are a weeknight hero, they are bright, herbaceous, and satisfyingly simple to prepare. With their tender interior and savory edge of feta, they fit into so many meals, from light salads to handheld wraps. Make a double batch to save for easy lunches, and experiment with the variations to find your favorite flavor twist. I hope you give them a try soon, they are one of those reliable recipes that taste like care and make dinner feel a little more special.

Greek Turkey Patties

Author: anastasia-rice
Total Time: 27 minutes
Yield: 3 servings (2 patties each) 1x
Diet: Gluten Free

Print Recipe

Description

Tender and flavorful Greek Turkey Patties infused with fresh herbs and feta, perfect for quick weeknight meals or packed in flatbreads.

Instructions

In a medium bowl, combine ground turkey, spinach, red onion, garlic, dill, oregano, salt, pepper, and feta cheese. Fold until just combined.
Divide mixture into 6 portions and shape into patties about 3 inches across.
Heat olive oil in a large skillet over medium heat.
Cook patties for 3-4 minutes on each side until browned and cooked through (internal temperature should be 165°F).
Let rest for 3 minutes before serving.