Johnny’s Spinach Balls

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  • 00:20Prep Time
  • 00:30Cook Time


  • 6 cup fresh spinach leaves trimmed, washed
  • 3 cup boiling water
  • 3 eggs
  • 1/2 cup grated Cheddar cheese
  • 1/4 cup fresh cilantro, finely chopped
  • 1/2 tsp. Johnny’s Organic Seasoned Pepper
  • 1 cup Gluten Free Panko Crumbs
  • 1/2 teaspoon Johnny’s Garlic Salt


  1. Preheat oven to 350 F.
  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 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, cheddar cheese, cilantro, Johnny’s Organic Seasoned Pepper and panko gluten free crumbs.
  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.
  10. Bake at 350F for 15-20 minutes or until golden on the top.
  11. Serve with dips of your choice like pesto, hummus or homemade ketchup.