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Spanikopita  Chicken Meatballs with Yogurt Cucumber sauce

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1 Tablespoon Basil Olive Oil from Olive Oil Etcetera
1 small onion, finely chopped
4 garlic cloves, chopped
2 boxes frozen chopped spinach, defrosted
3/4 cup crumbled feta cheese
1 lb ground chicken
1 Tablespoon grill seasoning
1 1/2 cups greek style plain yogurt
1/3 seedless cucumber, peeled and chopped
3 Tablespoons fresh dill
1/2 lemon juiced
1/2 palm full of cumin or adjust to taste
1/2 palm of coriander or adjust to taste


Preheat oven to 400F. In a bowl combine onion and 3 cloves of garlic. Squeeze water out of spinach to add to onion and garlic. Add feta, chicken and grill seasoning to mixture and drizzle with basil olive oil. Mix ingredients with hands and form bite size meatballs. Place on nonstick cookie sheet and bake 10 - 12 minutes or until juice runs clear.


Combine yogurt, cucumber, dill, coriander, cumin, salt, lemon juice and garlic in a food processor. We did this recipe without a food processor and it turned out great.
Dip meatballs into sauce and enjoy as an appetizer or dinner with a Greek salad.

*Recipe adapted from the food network