These are phenomenal. I’ve always been a fan of spanakopita, but with the pastry crust it’s not something I indulge in very often. So when I saw this recipe for spanakopita turkey burgers, I knew it was right up my alley. I changed the recipe to make these into meatballs because they cook up faster and are perfect if you want to eat a lot or a little. They’re absolutely fantastic. Ground turkey gets packed with tons of flavor from spinach, feta, onions and spices. I served these with tatziki and olives on romaine for a miniature lettuce wrap. But these are also delicious served on their own or over a Greek salad. This recipe can be halved, but I’d recommend making the full recipe and just freezing the leftovers for another time.
Adapted from Iowa Girl Eats
- 1 red onion, diced
- 4 garlic cloves, minced
- 2 tsp dried oregano
- 2 Tbsp grill seasoning
- 1 (32oz) bag frozen spinach, thawed and squeezed dry
- 7oz (about 1 cup) feta cheese, crumbled
- 2 1/2 lbs lean ground turkey breast
- salt and pepper (I probably used about 1 tsp salt and 1/2 tsp pepper)
In a large bowl, combine all ingredients and mix well. Scoop about 1 1/2 Tbsp of the mixture and roll into a ball. Place meatballs on the prepared wire rack on the baking sheet. Bake for about 15-20 minutes or until beginning to brown and cooked through.