Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 5 minutes, or until it becomes translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant. Once aromatic, remove the skillet from heat and set aside to cool slightly.

In a large mixing bowl, combine the sautéed onion and garlic with the chopped spinach, ground chicken, breadcrumbs, Greek yogurt, dill, lemon juice, oregano, paprika, cumin, salt, and black pepper. Using your hands, mix the ingredients until they are well blended but be careful not to overmix, as this can lead to tough Mediterranean Chicken Patties.

With your hands, shape the chicken mixture into approximately 8 patties, each about ½ inch thick. Ensure they are uniform in size for even cooking. Place the formed patties on a plate or tray and refrigerate for about 10 minutes to help them firm up, which makes them easier to handle during cooking.

In the same skillet, add the remaining 2 tablespoons of olive oil and heat over medium heat. Cook the patties in batches, making sure not to overcrowd the pan. Fry each patty for about 5-6 minutes on one side, until golden brown, then flip and cook for another 5-6 minutes, or until they reach an internal temperature of 165°F (75°C).

Once cooked, transfer the patties to a paper towel-lined plate to drain any excess oil. Allow them to rest for a minute. Serve your warm Mediterranean Chicken Patties immediately, garnished with extra dill or a dollop of yogurt if desired, and enjoy their crispy exterior and tender interior!