Speedy Beef, Spinach & Feta Rissoles
with Greek Pita Salad
These simple rustic meatballs are packed with moisture and flavour from spinach and feta. They’re the perfect little parcels of joy to be savoured with a simple Greek pita salad and a herbed mayonnaise.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Pita Pockets
(Contains: Gluten; May be present: Sesame)
1 bag
baby spinach leaves
1 unit
cucumber
2 unit
tomato
1 packet
beef mince
½ packet
fine breadcrumbs
(Contains: Gluten(Wheat); )
1 block
feta cheese
(Contains: Milk; May be present: Tree Nuts)
1 tub
kalamata olives
1 tub
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 sachet
Rustic Herb Spice Blend
1 bunch
parsley
Not included in your delivery
olive oil
1 unit
egg
(Contains: Eggs; )
½ tsp
salt
1 tsp
vinegar (white wine or red wine)
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced.
Slice the pita pockets (see ingredients list) into 2 cm squares. Peel and crush the garlic. Pick and finely chop the parsley leaves. Finely chop 1/2 the baby spinach leaves (reserve the remaining leaves). Finely chop the cucumber. Finely chop the tomato.
Spread the pita squares over the oven tray lined with baking paper. Sprinkle with the rustic herb spice blend, drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat, arrange in a single layer and bake for 5 minutes, or until golden and crispy. TIP: Spreading out the pita squares ensures they crisp up and cook evenly.
While the pita squares are baking, combine the beef mince, egg, fine breadcrumbs (see ingredients list), salt (see ingredients list), garlic, parsley and chopped baby spinach in a medium bowl. Crumble in the feta and mix well. Using a spoon, form the beef mixture into large meatballs and then flatten slightly to form 2 cm thick rissoles. TIP: You should get 3-4 rissoles per person
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the rissoles and cook for 4-5 minutes on each side, or until browned all over and cooked through. TIP: If your pan is getting crowded, cook in batches for the best results!
While the rissoles are cooking, combine the olive oil (2 tsp for 2 people / 1 tbs for 4 people) and vinegar in a medium bowl. Season with a pinch of salt and pepper and mix well. Add the remaining baby spinach, the cucumber, tomato and crunchy pita and toss to combine. TIP: Toss your salad just before serving so the pita crisps don't go soggy.
Divide the speedy beef spinach and feta rissoles and Greek pita salad between plates. Serve with a dollop of dill & parsley mayonnaise on the side.
