Easy, Healthy Spinach Balls

This is a great, slightly decadent tasting appetizer or side dish. There’s a bit of cheese and enough bread crumbs for it to be a tad doughy, without being overly spinachy. (Is that a word?!)


Spinach Balls


  • 6 to 8 cups fresh spinach leaves (trimmed and washed) OR 1 cup frozen spinach, thawed
  • 3 large eggs
  • 1/2 cup grated cheese (I like cheddar)
  • 1 cup panko bread crumbs (use gluten free, if you prefer)
  • 1/4 cup fresh parsley or cilantro


  • Preheat oven to 180 C.

If using fresh spinach:

    • Trim and wash the fresh spinach leaves.
    • Place the leaves into a saucepan, add salt and cover with boiling water. Cover and set aside for 3 minutes.
    • Rinse the spinach with cold tap water. Drain using your hands to squeeze all the remaining water. You should obtain about 1 cup of packed cooked spinach leaves.
    • If you are using frozen spinach, defrost and measure 1 cup.
    • Place on a cutting board and finely chop the cooked spinach. Transfer into a mixing bowl.
    • Add eggs, cheese, herbs and panko bread crumbs.
    • Combine with a spoon or your hands until it forms a batter.
    • If too moist add slightly more crumb until easy to roll as ball with your hands palms.
    • Place the balls on a non-stick cookie tray covered with baking paper.
    • Bake at 180C for 15-20 minutes or until golden on the top.

Serve with dips of your choice like pesto, ranch, or hummus.

Author: Jen Adair

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