Spinach Balls

Finely dice 1 onion, finely chop 1 handful of parsley, crush 2 garlic cloves, then pick over, wash, and coarsely chop 500 g (about 1 lb) of spinach. Sauté the onion in 2 tablespoons of vegetable oil. Once the onion softens slightly, add the garlic and sauté both until fully cooked. Add the spinach and sauté briefly. Add the parsley. Stir in 1/2 dessert spoon (about 1 tsp) of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of Aleppo pepper flakes, and mix everything together. Once the spinach is cooked, set aside to cool. After cooling, add 2 eggs, 1/2 water glass (about 3/4 cup + 1 tbsp) of grated kaşar cheese, and 6 tablespoons of breadcrumbs, and mix thoroughly. Shape the spinach mixture into bite-sized balls and arrange them on a baking tray lined with parchment paper. Brush them with vegetable oil and bake in a preheated oven at 200°C (390°F) for about 20–25 minutes.

About This Recipe

Spinach has been an indispensable part of our cuisine for centuries. It is an excellent source of vitamins A, K, E, C, and B. It is also a rich store of manganese, magnesium, calcium, and iron. It is best to consume spinach while it is fresh, as it can easily lose its vitamins and minerals and will wilt after a few days. Prolonged cooking also significantly reduces its vitamin content. It helps eliminate excess water from the body (acting like a diuretic) and supports healthy bowel function.

There is no shortage of ways to enjoy this powerhouse of energy and vitamins — from börek (savory layered pastry) and salads to dolma (stuffed leaves), fritters, and even desserts. Today we have prepared one more for you: Spinach Balls. Enjoy!