Spinakopita Chicken Meatballs

Spinakopita in its original form is one of my favourite meals but combining the essence of this Greek classic with minced chicken, makes a complete meal out of it. This is my “stoep”-platter. My version of the perfect al fresco dinner served with a glass of wine, shared on the patio with friends.

I often make a few batches of these meatballs and freeze them for emergencies. Add some freshly baked pita bread or flat bread, a tzatziki sauce and you will have a delicious summer meal!

6 cloves of garlic, minced

500ml chopped spinach, stalks removed

the zest of one lemon

2,5ml salt

2,5ml smoked paprika

125ml feta cheese, crumbled

1 egg

500g chicken, minced (I mince chicken breasts in a food processor)

Preheat your oven to 180℃.

Prepare an oven tray by covering the base with a thin layer of vegetable oil.

Combine the garlic, spinach, lemon zest, salt, paprika and feta cheese in a mixing bowl.

Add the egg and minced chicken and mix thoroughly.

Scoop up some of the mixture (I use my 15ml measuring spoon for this) into your hands and press it into a ball.

Arrange the balls on the oiled oven tray, spacing them about 3cm apart.

Bake for 20 minutes, shaking the tray and turning the meatballs halfway through the baking time.

Serve hot or cold with olives, tomato, lemon wedges and feta cheese.

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