Greek-Style Pork, Spinach & Fetta Rissoles

• Meanwhile, finely chop baby spinach leaves.
• Halve snacking tomatoes. 
• Roughly chop Kalamata olives (see ingredients). 

• In a medium bowl, combine pork mince, spinach, 
fine breadcrumbs, the egg and the remaining 
Mediterranean seasoning. Crumble in fetta cubes.
• Using damp hands, roll heaped spoonfuls of pork
mixture into meatballs (3-4 per person), then flatten 
to make 2cm-thick rissoles. Transfer to a plate.  

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat.
• Cook rissoles, in batches, until browned and cooked 
through, 3-4 minutes each side. 
• Remove from heat, then add the honey, tossing 
rissoles to coat. 

TIP: For best results, drain any excess oil from the pan 
before adding the honey.

• While the rissoles are cooking, in a large bowl, 
combine tomatoes, gourmet leaf mix, olives and a 
drizzle of the vinegar and olive oil.
• Season to taste with salt and pepper.