Feta and Spinach Fritters.

If you have ever tried those little spinach pies that are traditionally made in Greece, then you can imagine what these taste like- its the combination of feta, spinach, garlic and the flaky/crumbliness of the fried finish that makes them taste so similar.



I made these up in my head about an hour or so before dinner, and fortunately, they turned out pretty darn well. They're pretty simple too, but with the quantities I made, they only make about 5, and aren't very filling on their own, so I would double up the quantities or make sure they have a filling accompniment if youre cooking for a hungry family.

Ingredients:

• 400g tin chickpeas, drained.
• one egg
• one 300g packet of pre-washed spinich
•  50g feta cheese
• freshly ground pepper
• 3 garlic cloves.

Method:

• Add a tiny amount of water to the bottom of a large pan- just enough to cover the surface. Tip in your spinach, and turn the heat right up to full. Put a lid on the pan. Cook for a few minutes, until all the spinach has wilted.
• Drain the spinach and squeeze out as much water as you can.
• In a medium mixing bowl, empty the chickpeas. Grab a hand-held liquidizer and blitz up the chickpeas. 
• Crack an egg in to the chickpeas and mix up.
• Next add the spinach, and mix that in.
• Crumble in the feta and some ground black pepper. Mince the 3 cloves of garlic and mix it all up.
• Mold the mixture in to little, almost palm sized, balls.
• Heat a wide non-stick pan to a medium heat. When the pan is up to temperature, add some oil and the balls of mixture. 
• Fry until golden brown on each side.