Spanikopita Meatball with Tatziki over Spring Greens

Spanikopita Meatball with Tatziki over Spring Greens
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 255.7
  • Total Fat: 9.2 g
  • Cholesterol: 57.5 mg
  • Sodium: 652.2 mg
  • Total Carbs: 13.0 g
  • Dietary Fiber: 2.8 g
  • Protein: 30.8 g

View full nutritional breakdown of Spanikopita Meatball with Tatziki over Spring Greens calories by ingredient
Submitted by:

Introduction

This is my healthier adaptation of a favorite greek pastry of mine. I have made Rachel Ray's Spanikopita Turkey Burgers tons of times, but they still aren't the healthiest way to go. By losing the bun and making some healthy switches, I miss hundreds of calories without sacfrificing the delicious flavors I love! Be warned- you're family might get hooked! This is my healthier adaptation of a favorite greek pastry of mine. I have made Rachel Ray's Spanikopita Turkey Burgers tons of times, but they still aren't the healthiest way to go. By losing the bun and making some healthy switches, I miss hundreds of calories without sacfrificing the delicious flavors I love! Be warned- you're family might get hooked!
Number of Servings: 6

Ingredients

    1 1/3 lb. 93% Lean Ground turkey
    1 large red onion (1/2 diced and 1/2 sliced)
    3 cloves garlic (2 chopped and 1 minced)
    1 jalapeno seeded and minced
    1 10 oz. box frozen spinach defrosted and water squeezed out (I prefer using a 1/3 bag of fresh spinach
    1.5 oz. reduced fat feta crumbles
    1 large cucumber (peeled, seeded, pared and chopped)
    3 plum tomatoes
    2 teaspoons dried oregano (I prefer to use 1 teaspoon fresh)
    1 tbsp Montreal Steak Seasoning
    2 cps. 0% plain Greek yogurt
    1 lemon (1/2 juiced, 1/2 preserve for garnish or to squeeze over salad)
    2 cups spring mix
    1 cp arugula
    salt and fresh cracked pepper to taste
    1 cp fresh dill (once you measure the cup then chop well)

Directions

Heat a large non stick pan to medium high heat. Add evoo, 2 chopped garlic cloves , diced jalapeno and chopped red onion and cook approximately 6 minutes or until onion looks soft, add spinach if fresh and just toss around about 3-4 minutes just to wilt a bit. Remove from heat and set aside in a bowl. Allow to cool and add ground turkey, steak seasoning and feta and use hands to mix and incorporate ingredients well. Form into 6 large meatballs. You can either use PAM cooking spray to cook meatballs in a pan or place on a baking sheet and bake until cooked through and golden- about 20 minutes on 325.

As the meatballs are cooking, toss together 1/2 of the chopped cucumber, the greek yogurt, dill, lemon juice, minced garlic clove (if you are not a garlic fan, then please do NOT use fresh and substitute with just a dash of garlic powder) and salt and pepper to taste.
Mix and place tatziki in fridge to chill as you finish preparing the spring salad.

Spring salad just toss together chopped tomatoes, remaining 1/2 of cucumber, onion slices, and spring mix. (I personally go full greek and add kalamata olives and more fresh dill but that is not included in this recipes calorie count). Serve meatballs over your spring salad with a dollop of tatziki on each and dress salad with a squeeze of fresh lemon juice from your remaining 1/2. Enjoy!!!

Serving Size: makes 6 servings

Rate This Recipe