Appetizer #1: Spanikopita Meatballs

This is a great low fat recipe I got from the food network and made a few changes for myself. I have never had leftovers. You can make a big batch and freeze some for later as well!

Ingredients:

• 1 tablespoon extra-virgin olive oil, plus some for liberal drizzling
• 1 small onion, finely chopped
• 4 cloves garlic, chopped, divided
• 1 boxes frozen chopped spinach, defrosted.
• 3/4 cup crumbled feta cheese
• 1 pound ground chicken or turkey
• 1 tablespoons grill seasoning (recommended: McCormick Montreal Seasoning)
• 1 small container low or no fat plain Greek yogurt
• 1/3 seedless cucumber, peeled and chopped
• 1/2 lemon, juiced
• 1 1/2 teaspoons, 1/2 a palm full, cumin
• Salt

Preheat the oven to 400 degrees F.

In a bowl combine onion and 3 cloves of garlic. Squeeze the water out of the spinach until completely dry. Separate the spinach as you add it to garlic and onion. Add feta, chicken and grill seasoning to the bowl and a liberal drizzle of extra-virgin olive oil. Mix the meat with veggies and feta and form mini meatballs (1 1/2-inch). Place the meatballs on a nonstick cookie sheet and bake 10 to 12 minutes until they are golden and juices run clear.

Place yogurt, garlic, cucumber, dill, lemon juice, cumin, coriander and a little salt in food processor and process until smooth. Adjust seasonings and transfer to a serving bowl. Serve meatballs alongside sauce with toothpicks.

Notes on this dish: I can't tell you how easy and delicious these are. Although I have not done it yet, I am thinking that this recipe would be great to make burgers out of and serve them in a pita!