Wednesday, March 2, 2011

I'm strong to the finich. Cause I eats me spinach.

I grew up eating a lot of vegetables. I distinctly remember broccoli, carrots, corn and more than my fair share of peas and Lima beans. However, that might be because they weren't my favorite. One vegetable we didn't eat a lot of was spinach. When I was a kid, it probably wouldn't have gone over well. But thanks to Christina Tridenti, who split her spinach calzone with me one night back in high school, I am now a huge fan.

Last week I was on a search for a savory, filling appetizer that would pair well with htpiti, hummus, and pita. I came across these Spanikopita meatballs and thought chicken, spinach, feta, how could I go wrong.

They came out okay. The frozen spinach was a bit heavy. Sauteed fresh spinach is so delicious that I usually avoid the frozen stuff if I can spare the time. If I made them again, I would probably also add breadcrumbs to make them a little lighter and fluffier. Lastly, they were also little under seasoned, if I made them again I might add a bit more grill seasoning, and extra salt and pepper. The chicken was good, but these could also be made with lamb, or a combination of chicken and lamb.

All and all they were not too bad. With a few modifications, I'd probably try them again!

Spanikopita Chicken Meatballs (by Rachel Ray)
  • 1 tablespoon extra-virgin olive oil, plus some for liberal drizzling
  • 1 small onion
  • 3 cloves garlic
  • 2 boxes frozen chopped spinach.
  • 3/4 cup crumbled feta cheese
  • 1 pound ground chicken
  • 1 tablespoons grill seasoning
Direction

First, plan ahead and remove your frozen spinach from the freezer to defrost. Once it is defrosted, open the package and squeeze the water out of the spinach until it is completely dry. I place the spinach in a colander and use a paper towel (or multiple paper towels) to press all of the water out of the spinach. 

Once your spinach is defrosted and dry, preheat your oven to 400 degrees F. Separate your spinach and add it to your garlic and onion. 


Add feta, chicken, and grill seasoning to the bowl and a liberal drizzle of extra-virgin olive oil.


Mix the meat with veggies and feta and form small meatballs. Place the meatballs on a nonstick cookie sheet and bake 10 to 12 minutes until they are golden and juices run clear.


Serve with Tzatziki or Rachel Ray's Spicy Cucumber Yogurt Sauce.

2 comments:

  1. My Mom totally makes these every Christmas! They are sooo good and it's impossible to eat just one...or two...or seven.

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  2. I think I actually saw this recipe on Rachel Ray too - it looks awesome!!

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