Place the washed spinach on a clean kitchen towel and squeeze out as much moisture as possible until it feels dry and wilted.
Transfer the spinach to a large mixing bowl and add the crumbled feta, toasted panko breadcrumbs, beaten egg, and minced garlic. Season with salt and pepper.
Use a spatula or your hands to gently fold everything together until well combined, forming a sticky, cohesive mixture.
Divide the mixture into 8-10 equal portions and gently shape each into a flat patty, about half an inch thick. Keep the shape consistent for even cooking.
Heat the oil in a non-stick frying pan over medium-high heat until shimmering and hot—listen for gentle sizzle when a test patty touches the pan.
Carefully place the patties in the hot oil, making sure not to overcrowd the pan so they can crisp evenly.
Cook the patties for about 3-4 minutes per side, flipping them carefully with a spatula once they turn golden and crispy on the first side.
Once both sides are beautifully golden and crispy, transfer the patties to a plate lined with paper towels to drain excess oil.
Let the patties rest for a couple of minutes to retain their crunch, then serve hot with a squeeze of lemon or fresh herbs if desired.
