A fantastic snack or appetizer! This can also be made with frozen spinach.
6 cup fresh spinach leaves trimmed, washed
3 cup boiling water
1/2 cup grated cheese
1/4 cup fresh herbs of your choice, finely chopped I used parslet
1 cup Panko Crumbs
1/2 teaspoon garlic salt
Preheat oven to 350 F (180 C).
Trim and wash the fresh spinach leaves.
Place the leaves in a large mixing bowl and over with boiling water. Cover and set aside for 3 minutes.
Rinse the spinach with cold tap water. Drain using your hands to squeeze all the remaining water. You should obtain about 2/3 cup (160 g) of packed cooked spinach leaves. If you are using frozen spinach, defrost and measure this quantity.
Place on a chop board and finely chop the cooked spinach. Transfer into a mixing bowl.
Add eggs, cheese, herbs and panko crumbs. You can also add salt and pepper if your cheese is not very salty.
Combine with a spoon or your hands, until it forms a batter from which you are able to form balls with your hands or use a small cookie scoop maker to avoid the mess
If too moist add slightly more crumb until easy to roll as ball with your hands palms.
Place the balls on a non-stick cookie tray covered with baking paper.
Bake at 350Ff or 15-20 minutes or until golden on the top.
Serve immediately or save for later.