Melbourne: Clear sky, 3 °C

Sydney: Few clouds, 9 °C

Athens: Clear sky, 28 °C

Spanakokefdes with yoghurt sauce

These spinach balls from Santorini make the perfect appertiser

Node Tools
(0)

Rate This

0
No votes yet
Your rating: None
Spanakokefdes with yoghurt sauce
3 Aug 2012
Dora Kitinas-Gogos

Keftedes
Ingredients
1/2 kilo spinach boiled and cooled
1 small onion grated
1/2 bunch dill finely chopped
1/2 bunch parsley finely chopped
1/2 cup Pligouri that has been soaked for as long as it needs to soften it without making it firm but eatable
100 grams fetta cheese
2 tablespoons olive oil
Pepper
Method
1. Put all ingredients in a blender and pulse for a minute.
Make into small balls
2. Place in a lightly oiled oven dish and bake for about 20 minutes.
Yoghurt sauce
200 grams Greek thick yoghurt
2 tablespoons ouzo
1 clove garlic crushed
1 tablespoon dill finely chopped
* Mix well, cover spinach balls with yoghurt sauce and serve hot

Read more from
  • share

Comments

Post new comment

Enter your Neos Kosmos username.
Enter the password that accompanies your username.

Copyright © 2009-2012 Ethnic Publications Pty Ltd | Website development by ANSO