Greek spanakopita meatballs

SERVES 4 PREP AND COOK TIME 30 MINUTES GLUTEN FREE + NUT FREE

200g Danish fetta, crumbled

4 garlic cloves, crushed

Zest of 1 large lemon

¼ cup finely chopped fresh chives

¼ cup finely chopped fresh flat-leaf parsley

2 packed cups (60g) baby spinach, thinly sliced

3 teaspoons smoked paprika 1 teaspoon ground chilli powder or more to taste (optional)

1 egg

500g chicken mince

¼ cup (60ml) olive oil

Serve with smoked paprika, cress and purchased tzatziki

1 Place the fetta, garlic, lemon zest, chives, parsley, spinach, paprika and chilli powder (if using) in a large bowl. Mix to combine. Stir in the egg and chicken mince until well combined.

Season with salt and pepper. Roll the mixture into golf ball-sized meatballs.

2 Heat the olive oil in a large non-stick frying pan over medium heat. Cook the meatballs in batches, turning occasionally, for 6 minutes or until browned on all sides and cooked through. Remove and drain on a plate lined with paper towel.