How to cook
Wash the spinach well and blanch it in boiling, salted water. Take it out of the water, pour cold water over it and drain well. Chop it finely.
Separately, beat 1 egg with salt to taste, 2 tbsp oil, 3 tbsp yoghurt and 1 tsp baking powder. Add the blanched spinach and torn leaves of fresh spearmint.
Stir well and gradually add the 3-4 tbsp flour, spoon by spoon, or as much as you need to get a dough slightly thicker than a cake one.
Fry the fritters in a nonstick pan that you've oiled lightly (oil the pan with a brush; 1 overflowing tbsp of dough is enough for 1 fritter).
Turn the fritters to redden equally on both sides. Pour the dough into the pan, while using 2 spoons to help you form the fritters more easily.
Serve the ready fritters with a yoghurt sauce or as a side to fresh lettuce salad.