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Spanikopita Balls on Watermelon Slices

Spanikopita Balls on Watermelon Slices
Preparation time:
20 minutes
Cooking time:
10 minutes
10 balls

The perfect appetizer for your next dinner party, Theo’s Spanikopita balls are a twist on a Greek classic. Filled with tangy feta and hearty spinach, these flavour bombs are served on a bed of refreshing watermelon slices. Effortless to make using our Autograph Collection MultiPro XL Weigh+.

  • Ingredients

    • 280g feta cheese
    • 2 handfuls of fresh spinach
    • Few grates nutmeg
    • Mint leaves
    • 2 eggs whisked, plus a dash of water
    • 1 cup plain flour
    • ¼ loaf of bread
    • Vegetable oil for frying
    • Dozen watermelon slices
    • Pinch sea salt
    • Pinch chilli flakes
  • Method

    • Pulse the bread in the processor until it forms breadcrumbs, then decant it into a bowl.

    • Now add the spinach to the processor and pulse until it's broken down (but not pureed!), then drop in the feta cheese and a few grates of nutmeg and pulse again until fully incorporated; but not blended to a total puree.

    • Wet your hands and roll the filling into balls the size of a ping pong ball. Once the balls are done, rest in the fridge for ten minutes.

    • Put the flour, egg wash and breadcrumbs into three bowls next to each other. Then dip the rolled filling into the flour, eggwash, and breadcrumbs, then once more into the egg wash and again into the breadcrumbs. Continue until all balls are done, then rest back in the fridge.

    • While the breaded balls are in the fridge, heat the vegetable oil in a saucepan until a few breadcrumbs are dropped in and sizzle immediately but don’t burn.

    • Deep fry all the balls for a few minutes just to crisp the outside, then remove from the oil onto a paper towel.

    • Slice the watermelon into thin strips, scatter over a serving dish, season with salt and a pinch of chilli flakes, place the balls randomly on top and finish by scattering fresh mint leaves.

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