Potato and spinach balls with yogurt sauce

For approximately 20 balls you need:

8-10 potatoes, peeled

400 g./ 14 oz fresh spinach

half cup plain flour

2 eggs

2 teaspoons of oil

grated parmesan cheese

basil

salt

black pepper

other seasoning of your choice

For the sauce:

300 g. / 10 oz creamy Greek yogurt

garlic

chopped dill

black pepper

salt

Preparation:

First, cut the peeled potatoes and put them in boiling water. 

While they are boiling, clean and cut into small pieces the spinach. Prepare a frying pan on the heat and pour the oil in it. Put the spinach in the pan for about 5 minutes until it gets soft. 

Boil the potatoes for 15-20 minutes, take them out and make them into a puree. Mix the puree with the chopped, soft spinach, add the 2 eggs, the flour, the parmesan and the seasonings. Mix it very well and add more flour, if needed. You need the consistency of a bread dough. 

Then, with wet hand, make balls with the size of a walnut or a little bit bigger. Line the dish with baking paper and put them in. Bake until they become hard and golden on top, about 35 minutes, depending on your oven.

For the sauce you just need to mix the ingredients in a bowl and enjoy with the balls.