Spinach balls

This recipe uses spinach, but you could just as easily use other green leaves including kale, cavolo nero, or a mixture. Just make sure the leaves are properly cooked and thoroughly drained before making them into balls. You can deep fry them, but I found they stay together better if you bake them in the oven.


600g spinach (or similar leaves)
75g crumbled feta
1 onion
2 cloves of garlic
1 small chilli
1 egg
100g breadcrumbs
Salt and pepper


Finely dice the onion as small as possible and fry in some oil. Once translucent, add the garlic and chilli. Chop the spinach so there are no huge leaves and put in a pan (if using kale, try to not use tough stalks otherwise the balls won’t stick together as well). Once wilted, put in a sieve and squeeze out excess moisture and let it cool.

Whisk the eggs and combine the spinach, egg, feta, breadcrumbs, salt and pepper. If the mixture is very loose, pop in the freezer for 5 minutes or add some more breadcrumbs.

Roll into balls and bake in a hot oven for 12 – 15 minutes.

I think they are best eaten with garden herb pesto and pasta.
Spinach balls

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