Thursday, June 23, 2016

Spinach Balls

I'm putting this on my blog so I can "pin it."  The original website's page had so many huge photos and the actual recipe was at the end of a bunch of writing that I thought this would be simpler.
(I copied and pasted from this website, deleting what I thought was unnecessary.)


Did I said that those cute spinach balls are actually easy to make ahead and freeze? I usually love to freeze those spinach balls on a plate covered with parchment paper leaving half thumb space between each to avoid them to stick together. After an hour they are hard enough to be transfer into an airtight plastic box  Honestly, I am not always defrosting the balls before baking. It works really well to bake them frozen – well, it took a wee bit longer to get crispy and hot – but works like a charm!  This store very well and I always have a batch in my freezer. Last time I served those as a last minute appetizer to some friends who pop up!

Spinach balls
  • 220 g fresh spinach leaves,, trimmed, washed - about 6 cups. It makes about 160g (2/3 cup) of cooked, squeezed and packed spinach
  • 3 eggs, size 6
  • 1/2 cup (60g) grated cheese - I used noble cheedar from Mainland
  • 1 cup (75g) panko bread crumbs
  • 1/4 cup fresh herbs of your choice - I used coriander
  1. Preheat oven to 180 C.
  2. Trim and wash the fresh spinach leaves.
  3. Place the leaves into a saucepan, add salt and cover with boiling water. Cover and set aside for 3 minutes.
  4. Rinse the spinach with cold tap water. Drain using your hands to squeeze all the remaining water. You should obtain about 2/3 cup (160g) of packed cooked spinach leaves. If you are using frozen spinach, defrost and measure this quantity.
  5. Place on a chop board and finely chop the cooked spinach. Transfer into a mixing bowl.
  6. Add eggs, cheese, herbs and panko gluten free crumbs. You can also add salt and pepper if your cheese is not very salty. I did not add salt.
  7. Combine with a spoon or your hands, until it forms a batter from which you are able to form balls with your hands.
  8. If too moist add slightly more crumb until easy to roll as ball with your hands palms.
  9. Place the balls on a non stick cookie tray covered with baking paper.
  10. Bake at 180C for 15-20 minutes or until golden on the top.
  11. Serve immediately or cold in lunchboxes.
  12. Serve with dips of your choice like pesto, hummus or homemade ketchup.

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