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Spinach and feta polpettine





Ingredients

spinach
feta
egg
breadcrumbs
Olive oil for frying
thyme (optional)

Wash and cook a big bunch of spinach, then chop as finely as you can/wish. Place in a bowl and add some feta (about 100 g for each bunch of spinach), one egg and as much breadcrumbs as you need to make a mixture that can be shaped into small walnut size balls. Pan fry in olive oil turning them often until cooked. Place on some kitchen paper lined with fresh thyme (if using) to remove excess oil and give the polpettine a hint of thyme flavor. Serve hot, or even cold. My kids love them!

Photos and Recipes by Alessandra Zecchini ©
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Comments

  1. Chef and SommelierJanuary 28, 2013 at 11:38 PM

    Hi Alessandra! That looks like a simple but yummy recipe. Kis will love it.

    ReplyDelete
  2. AnonymousJanuary 29, 2013 at 5:01 AM

    Absolutely my favorite flavors - feta and spinach - so simple and delicious!
    Mary x

    ReplyDelete
  3. LeniaJanuary 29, 2013 at 6:38 AM

    In greco queste polpettine le chiamiamo spanakotiropitakia!Difficile??
    Sembrano piu che buoni!Bravissima,carina!
    Un bacione da Grecia!

    ReplyDelete
  4. AlessandraJanuary 29, 2013 at 5:41 PM

    spanakotiropitakia... un po' difficile ma che bella parola!!

    ReplyDelete
  5. Priya SureshJanuary 31, 2013 at 2:05 AM

    Feel like finishing that delicious skewer.

    ReplyDelete
  6. Ciao Chow LindaJanuary 31, 2013 at 12:12 PM

    I love the idea of making "meat" balls without the meat - just spinach and feta.

    ReplyDelete

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