Recipe for Greek Style Spinach Balls
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This recipe is served throughout Greece when spinach is in season. Other greens can be used instead, such as kale, or wild greens, such as dandelions.
Greek Style Spinach Balls (Spanakokeftedes) Recipe Ingredients:
- 2 pounds fresh spinach, cleaned and trimmed
- 3 large eggs, beaten
- 3 tablespoons butter, melted
- 1 cup grated kefalotiri or Parmesan cheese
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped, fresh parsley
- Salt, to taste
- Pepper, to taste
- 1 cup breadcrumbs
- Greek olive oil, for frying
Pour about 1-inch of water into a large saucepan and add the spinach. Cover the pan and heat the water over medium heat for about 5-minutes. Add the spinach, cover the pan, and let the spinach wilt for about 3 minutes. Remove from heat and strain the water out of the spinach. Let the spinach cool and then chop it into small pieces.
Add the spinach to a mixing bowl along with the eggs, butter, cheese, parsley, salt, pepper, and breadcrumbs. Mix well. Form the mixture into balls about 1 to 1 1/2 inches in diameter and place them on a large plate.
Pour about 2 inches of oil into a deep skillet. Set the heat to medium and let the oil warm for a few minutes. Place as many of the spinach balls into the heat as will fit without the skillet becoming overcrowded. You may need to cook them in batches.
Let the balls cook until a light golden color forms. Flip each one about halfway through the cooking process. Drain each on paper towels and let them cool for a minute or two before serving.
This post was written by GreekBoston.com