• 6cup fresh spinach leaves trimmed, washed (230 g) see note for frozen/cooked spinach
  • 3cup boiling water
  • 3eggs
  • 1/2cup grated cheese (60g) – I used Cheddar
  • 1/4cup fresh herbs of your choice, finely chopped I used cilantro
  • 1cup Gluten Free Panko Crumbs (75 g)
  • 1/2teaspoon garlic salt


  1. Preheat oven to  350 F (180 C).
  2. Trim and wash the fresh spinach leaves.
  3. Place the leaves in a large mixing bowl and over with boiling water. Cover and set aside for 3 minutes.
  4. Rinse the spinach with cold tap water. Drain using your hands to squeeze all the remaining water. You should obtain about 2/3 cup (160 g) of packed cooked spinach leaves. If you are using frozen spinach, defrost and measure this quantity.
  5. Place on a chop board and finely chop the cooked spinach. Transfer into a mixing bowl.
  6. Add eggs, cheese, herbs and panko gluten free crumbs. You can also add salt and pepper if your cheese is not very salty. I did not add salt.
  7. Combine with a spoon or your hands, until it forms a batter from which you are able to form balls with your hands or use a small cookie scoop maker to avoid the mess
  8. If too moist add slightly more crumb until easy to roll as ball with your hands palms.
  9. Place the balls on a non-stick cookie tray covered with baking paper.
  • Bake at 350F (180C) for 15-20 minutes or until golden on the top.
  • Serve immediately or cold in luchboxes.
  • Serve with dips of your choice like pesto, hummus or homemade ketchup.


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