RECIPE: Greek Spinach Balls (harhar) with Mint Dill Yogurt Sauce (Dairy Free)

This is a recipe that came straight out of a cookbook, but it was easy and tasty and I wanted to share! This is from Moosewood Restaurant Low-Fat Favorites, a great cookbook for lots of inspiration. (While not exclusively vegan, this cookbook is mostly-vegetarian, very vegan friendly and most recipes can be adapted, as this was.)

Greek Spinach Balls with Minted Dill Yogurt Sauce

INGREDIENTS:

  • 2 pounds fresh spinach
  • 1 cup chopped scallions
  • 2 tsp olive oil
  • 2 cups cooked brown rice
  • 2 Tbsp chopped fresh dill
  • 1 1/2 Tbsp fresh lemon juice (or juice of one large lemon should do it)
  • 1 cup bread crumbs (you can make your own if needed)
  • salt and pepper to taste
  • *sesame seeds to coat, about one cup (my own slight variation)
Preheat the oven to 350 degrees. In a large pot, steam the spinach a few minutes until just wilted (only a few minutes). Drain and roughly chop the spinach. In a small saucepan, add the oil and saute the scallions for about 5 minutes, until just starting to brown.
In a large mixing bowl, combine all ingredients except sesame seeds. Use spray oil and coat a large baking sheet. But the sesame seeds in a bowl. Use your hands to make small snowball-sized balls with the mixture, then roll the spinach balls in the sesame seeds to coat. Arrange on the baking sheet without touching. This will make approx. 10 spinach balls. Bake for about 30 minutes.
MINTED DILL YOGURT DRESSING:
  • 1 cup plain yogurt (I used plain Silk soy yogurt – one small container will do)
  • 2 tsp minced scallions (or red onion)
  • 1 Tbsp minced fresh dill
  • 1 tsp minced fresh mint (or 1 Tbsp dried mint)
  • 1 minced garlic clove
  • 2 tsp fresh lemon juice
  • pinch of sugar
  • salt to taste (I didn’t use any)
Mix everything. Done!
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