Spinach and Feta Keftedes with Tomato Sauce
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Ingredients
- 300 g spinach
- 150 g feta cheese, crumbled
- 3 spring onions
- 2 eggs
- 80 g plain flour
- 400 g tinned chopped tomatoes
- 4 tbsp olive oil
- 1 tsp dried oregano
Nutrition (per serving)
- Calories
- 376 kcal
- Protein
- 14.4 g
- Carbohydrate
- 21.9 g
- of which sugars
- 6.5 g
- Fat
- 25.3 g
- of which saturates
- 8.6 g
- Fibre
- 3.6 g
- Salt
- 1.33 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Wilt the spinach in a dry pan for 2 minutes, then drain well, squeeze out the excess liquid and chop finely.
- 2
Finely slice the spring onions. Mix the spinach, feta, spring onions, eggs and flour in a bowl. Season well and shape into 12 small patties.
- 3
Heat half the olive oil in a large frying pan and fry the patties for 3 to 4 minutes on each side until golden. Set aside.
- 4
Wipe out the pan, add the remaining oil and the tinned chopped tomatoes with the dried oregano. Season well and simmer for 10 minutes until thickened.
- 5
Return the patties to the sauce for 2 minutes to heat through, then serve.
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