Speedy Beef, Spinach & Fetta Rissoles
with Pita Bread Garden Salad
These simple rustic meatballs are packed with moisture and flavour from spinach and fetta. They’re the perfect little parcels of joy to be savoured with a simple Greek-style pita salad and a herbed mayonnaise.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2 unit
pita pockets
(Contains Gluten;)
1 bag
baby spinach leaves
1 unit
cucumber
1 unit
tomato
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat;)
1 block
fetta cheese
(Contains Milk;)
½ clove
garlic
1 tub
dill & parsley mayonnaise
(Contains Egg;)
1 sachet
rustic herb spice blend
1 bag
parsley
Not included in your delivery
olive oil
1 unit
egg
(Contains Egg;)
½ tsp
salt
1 tsp
vinegar (white wine or red wine)
Nutritional Values
Utensils
Instructions
Preheat the oven to 200°C/180°C fan-forced. Slice the pita pockets (see ingredients list) into 2cm squares. Finely chop the garlic (see ingredients list). Pick and finely chop the parsley leaves. Finely chop 1/2 the baby spinach leaves (keep the remaining leaves whole). Finely chop the cucumber and tomato.
Spread the pita squares over the oven tray lined with baking paper. Drizzle with olive oil and season with a generous pinch of salt and pepper. Toss to coat, arrange in a single layer and bake for 5 minutes, or until golden and crispy. TIP: Baking the pita squares in a single layer ensures they get crisp and cook evenly.
While the pita squares are baking, combine the beef mince, egg, fine breadcrumbs, rustic herb spice blend, the salt, garlic, parsley and chopped baby spinach in a medium bowl. Crumble in the fetta and mix well. Using a spoon, form the beef mixture into large meatballs and then flatten slightly to form 2cm thick rissoles. You should get 3-4 rissoles per person.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the rissoles and cook for 4-5 minutes on each side, or until browned and cooked through.
While the rissoles are cooking, combine the vinegar and olive oil (2 tsp for 2 people / 1 tbs for 4 people) in a medium bowl. Season with a pinch of salt and pepper and mix well. Add the cucumber, tomato, remaining baby spinach and the pita squares and toss to combine. TIP: Toss the salad just before serving to keep the leaves and pita bread crisp.
Divide the speedy beef spinach and fetta rissoles and pita bread garden salad between plates. Serve with a dollop of dill & parsley mayonnaise.
