Jamie Magazine
By Georgie Hayden
Spinach, feta & parsley
About the recipe
In Greece and Cyprus you find meatballs (keftedes) in every taverna – they’re also made with lentils and seasonal veg.
Recipe From
Jamie Magazine
By Georgie Hayden
200g spinach
olive oil
1 x 400g tin of brown lentils
2 large free-range eggs
a few sprigs of fresh flat-leaf parsley
100g feta cheese
75g fresh breadcrumbs
green salad, to serve
DILL YOGHURT
½ a bunch of fresh dill (15g)
500g Greek-style yoghurt
1 small clove of garlic
1 lemon
extra-virgin olive oil
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