1 pound russet potatoes, peeled
1/3 cup onion, minced
4 scallions, just the green parts, diced
2 large eggs
1/4 cup fresh dill, chopped or 1 teaspoon dried dill
1 cup feta cheese, crumbled
1 cup baby spinach, chopped
coarse salt and fresh ground black pepper
4 tablespoons all-purpose flour
vegetable oil, for frying

1 pound russet potatoes, peeled 1/3 cup onion, minced 4 scallions, just the green parts, diced 2 large eggs 1/4 cup fresh dill, chopped or 1 teaspoon dried dill 1 cup feta cheese, crumbled 1 cup baby spinach, chopped 4 tablespoons all-purpose flour

1. Grate the potatoes on the large holes of a box grater. Add them to the center of a clean kitchen towel and wring out over the sink to remove as much moisture from the potatoes as you can.
2. Transfer to a large bowl and add the onion, scallions, eggs, dill, feta, spinach, 1 teaspoon coarse salt, 1/8 teaspoon black pepper. Sprinkle the flour over top and mix well with a fork or your hands.
3. Heat 1/2 inch vegetable oil in a large skillet over medium-high heat until a deep-fry thermometer registers 350 degrees F. or add a small spoon of the latke mix to the oil to test - it should sizzle and bubble immediately.
4. Working in batches, scoop heaping tablespoons of the potatoes into the pan for each latke and flatten with a spatula. Fry until golden brown and cooked through about 2 - 3 minutes per side.
5. Drain on paper towels. (Maintain the oil at 350 degrees F between batches.)