Spinach Balls (Pseftokeftedes Santorini)


  • 1 1/4 cups peeled, chopped plum tomatoes or 1 1/2 cups cooked, well-drained, chopped spinach, or any other greens
  • 1/2 cup finely chopped scallions
  • 1 garlic clove, finely chopped
  • 1 tablespoon freshly chopped parsley
  • 1/2 teaspoon oregano
  • 1/4 teaspoon cinnamon
  • 1 heaping teaspoon fresh mint
  • Salt
  • Freshly ground black pepper
  • 1 cup all-purpose flour
  • 1 teaspoon double-acting baking powder
  • Olive oil, for frying


  1. In a large bowl, combine tomatoes, scallions, garlic, herbs and spices. Add flour and baking powder and mix together so that all ingredients are well blended and have the consistency of a thick batter (about as thick as pancake batter).
  2. In a large heavy skillet, heat enough olive oil for frying. Taking a heaping tablespoon at a time, drop batter into hot oil and fry until golden brown and crisp.
  3. Remove at once with a slotted spoon and drain on paper towels.
  4. Serve hot.

Servings: 36

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