Trying to find clever ways to get your kids to eat their veggies? These Spanakopita inspired turkey meatballs are devoured by kids and grown-ups alike. The meatballs are also great as a warm or cold appetizer ~ just add toothpicks and a bowl of our greek yogurt dip (TZATZIKI).
- 1 tablespoon extra-virgin olive oil, plus some for drizzling
- 1 tablespoon butter
- 2 cloves garlic, pressed or finely chopped
- 1/2 small red onion, finely chopped
- 1 10oz. box frozen spinach, defrosted and well drained
- 1 teaspoon dried oregano
- 1/4 pound feta cheese, finely crumbled
- 1 package ground turkey breast (approx. 1 – 1 1/3 pounds)
- 2 teaspoons salt
- 1 package pita or flat bread
- 1/3 cup seedless cucumber peeled, trimmed and chopped
- 1 garlic clove, pressed or finely chopped
- 1 1/2 to 2 cups Greek Yogurt
- 1/2 lemon, juiced
- 1 tsp oregano
- Salt and pepper to taste
- Chopped lettuce
- Chopped tomatoes
- Chopped cucumber
- Kalamata olives
- Thinly sliced red onion
Heat a large nonstick skillet over medium heat. Add a little extra-virgin olive oil and a tablespoon of butter. When butter melts, add the chopped garlic and chopped red onion and cook 5 minutes. Transfer the onions and garlic to a bowl to cool.
Add the spinach to the onion mixture and season with 1 teaspoon of oregano. Add in feta, turkey, salt and a drizzle of extra-virgin olive oil. Mix to combine, then form in to bite sized meatballs. Return to skillet and cook on medium-high for 8-10 minutes, tossing occasionally, until meatballs are lightly browned and cooked through.
For tzatziki, Place cucumber, garlic, yogurt, oregano and lemon juice in a food processor. Add a little salt and process the sauce until smooth.
To serve, take a warm pita, add a few meatballs, your choice of toppings, and a dollop of the tzatziki. Fold pita taco-style and enjoy.