Greek Spinach Balls

I have been recently trying different recipes in the "Moosewood Restaurant Low-Fat Favorites" cookbook, and found a winning recipe the other day for Greek Spinach Balls. These health-filled balls were relatively simple to make, and tasted delicious! They were great to bring with me for lunch, and I imagine they would also be a great appetizer to bring to a potluck or dinner. I did not use bread crumbs because I try to eat a low-gluten diet, but they were just fine without the bread crumbs.

Greek Spinach Balls

2 pounds fresh spinach, washed and large stems removed
1 cup chopped scallions (I didn't have scallions so I used chives instead)
2 teaspoons olive oil
2 cups cooked rice
2 tablespoons finely chopped fresh dill (2 teaspoons dried)
1 1/2 tablespoons fresh lemon juice
1 cup feta cheese
salt and ground black pepper to taste
1 cup plain or herbed bread crumbs

In a large covered pot, steam the spinach in the water that clings to the leaves until just wilted, 2 or 3 minutes. Drain and chp the spinach and set it aside. In another pan, lightly saute the scallions in the oil for about 5 minutes or until softened and slightly browned. (I did not saute the chives, I just added them into the rice mixture fresh).

Preheat oven to 350 degrees.

In a large mixing bowl, combine the spinach, scallions, rice, cheese, dill, and lemon juice. Add salt and pepper to taste. Stir well, mashing the rice mixture against the sides of teh bowl with the back of a large spoon until the mixture holds together.


Prepare a baking sheet or large baking dish with cooking spray or a very light coating of vegetable oil. With dampened hands, back a heaping 1/4 cup of the rice mixture into a firm, round ball (like making a snowball). Roll the ball in the bread crumbs and place it on the baking sheet. Continue making balls until all of the rice mixture is used, arranging the balls on the baking sheet about an inch apart. Bake for 20 to 25 minutes, until the balls are heated through and crsip on the outside.

Makes about 24 ping-pong sized rice balls.