Description
Light Cretian appetizer that’s super easy to make and so much fun to eat! They were one of my Yia-Yia’s favorites.
Ingredients
- 2 packages (12 Oz. Size) Fresh Spinach Leaves (coarsely Chopped)
- 1 whole Egg Beaten
- 1 Tablespoon Milk (for Egg)
- ¼ teaspoons Salt
- ½ teaspoons Black Pepper
- 1 whole Small Onion, Grated
- 2 cups Feta Cheese Crumbles
- 1-½ cup Seasoned Bread Crumbs
- 2 Tablespoons Imported Greek Olive Oil
- OPTIONAL LEMON DIPPING SAUCE:
- ½ cups Greek Plain Yogurt
- 1 whole Lemon, Zest And Juice
- 2 pinches Greek Oregano
- Black Pepper To Taste
- 2 packages (12 Oz. Size) Fresh Spinach Leaves (coarsely Chopped)
- 1 whole Egg Beaten
- 1 Tablespoon Milk (for Egg)
- ¼ teaspoons Salt
- ½ teaspoons Black Pepper
- 1 whole Small Onion, Grated
- 2 cups Feta Cheese Crumbles
- 1-½ cup Seasoned Bread Crumbs
- 2 Tablespoons Imported Greek Olive Oil
- OPTIONAL LEMON DIPPING SAUCE:
- ½ cups Greek Plain Yogurt
- 1 whole Lemon, Zest And Juice
- 2 pinches Greek Oregano
- Black Pepper To Taste
Preparation
Preheat oven to 400 F.
In a large mixing bowl add coarsely chopped fresh spinach. Combine beaten egg and milk in a small bowl. Then add the egg mixture, salt and black pepper into the spinach and mix together with a spatula. And the grated onion and mix again. Add feta cheese crumbles and fold into the mixture.
On a plate add seasoned breadcrumbs. Using a small scoop or spoon, scoop out rounds of the spinach and cheese mixture and drop them in the breadcrumbs to coat. Roll them around in the breadcrumbs until fully coated. Place on a non-stick rimmed baking sheet in a single layer. Add the oil by sprinkling it over the rounds before baking.
Place pan in the oven and bake at 400 F for 10-12 minutes. Remove from oven. Allow to cool a bit and serve.
For the optional lemon dipping sauce: In a small mixing bowl add Greek yogurt, lemon zest and juice, a few pinches of Greek oregano and black pepper. Stir with a whisk.
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