Greek spanakopita is usually served for dinner, but these make tasty appetizers.
Σπανακόπιτα μπάλες ρυζιού (Greek)
/spanakópita báles ryzioú/
Makes about 20 balls
Preheat oven to 375F (190C)
1/2 cup (120 g) white rice, rinsed
1 10-ounce (280 g) organic frozen spinach, deforsted and squeezed dry
1/4 cup (60 ml) each: chopped green onions and Parmesan cheese
4 ounces (110 g) crumbled feta cheese
2 Tbs. (30 ml) pesto
1 Tbs. (15 ml) dried dill
1/2 tsp. (2,5 ml) ground nutmeg
1 large organic egg, lightly beaten
3/4 cups (180 ml) bread without crust or panko* crumbs, for rolling
1. Coat baking sheet with olive oil pan spray.
2. Bring 2 cups (480 ml) salt water to a boil, add rice.
3. Reduce heat, cover, and simmer 20 minutes OR use a rice cooker.
4. Into the rice mixture, stir in: spinach, green onions, Parmesan, feta, pesto, dill, nutmeg, and egg. Season with black pepper if desired.
5. Divide the rice mixture into small-size balls.
6. Roll them in the bread/panko crumbs.
7. Place on the baking sheet and bake about 25 minutes.
8. Serve warm or room temperature.
*panko: a Japanese-style breadcrumb, made without crusts
