Feta and spinach stuffed potato balls

These tasty Greek style feta and spinach stuffed potato balls make a delicious starter, finger food or light snack.

  • 20 mins cooking
  • Makes 30
  • Print


Feta and spinach stuffed potato balls
  • 450 gram sebago potatoes, chopped coarsely
  • 180 gram spinach, trimmed, shredded finely
  • 150 gram feta cheese, crumbled (we like south cape fetta)
  • 50 gram butter
  • 2/3 cup (160ml) water
  • 1 teaspoon salt
  • 1 cup (150g) plain (all-purpose) flour
  • 2 eggs vegetable oil, for deep-frying


Feta and spinach stuffed potato balls
  • 1
    Boil, steam or microwave potato until tender; drain. Mash potato in large bowl; cover to keep warm.
  • 2
    Meanwhile, boil, steam or microwave spinach until just wilted; drain. When cool enough to handle, squeeze excess liquid from spinach. Combine in medium bowl with cheese.
  • 3
    Melt butter in medium saucepan, add the water and salt; bring to the boil. Remove from heat; immediately stir in flour. Using a wooden spoon, beat until mixture forms a smooth ball. Beat in eggs and potato until smooth.
  • 4
    Using floured hands, roll level tablespoons of dough into balls; use finger to press hole into centre of each ball. Fill holes with level teaspoons of spinach mixture; roll potato balls gently to enclose filling.
  • 5
    Heat oil in large saucepan; deep-fry balls, in batches, until browned lightly. Drain on absorbent paper.


You could also use lasoda or pink-eye potatoes for this recipe, if preferred.

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