Turn your oven on it’s lowest setting.
Thaw spinach by taking out early in the day, in the microwave, or in a saucepan over medium heat. Once spinach has thawed, drain well by pressing the spinach rmly into a colander, the water will drain out. Try to get out as much water out as possible!
Place the spinach, onion, parsley and garlic in a large bowl. Mix with your hands to combine.
In a small bowl, whisk the eggs for 1-2 minutes, then add salt and pepper. Add the egg mixture and the nutritional yeast to the spinach mixture, mixing well to combine.
In a large skillet over medium-high heat, heat the coconut oil or ghee. Once heated through, use a ¼ cup measuring cup to spoon out spinach batter into the pan, pressing down gently to flatten. If your pan is large enough cook 2 at a time, but try not to overcrowd.
Cook 3-4 minutes on each side, until well-browned and crisp. Set aside on a paper towel lined plate and place in the oven to keep warm, repeat with the rest of the batter.