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Spanikopita Chicken Meatballs with Spicy Cucumber and Yogurt Sauce Recipe

Spanikopita Chicken Meatballs with Spicy Cucumber and Yogurt Sauce

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (70)

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Average Rating:

Total Reviews: 70

Showing 61-70 of 70

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  • on July 16, 2006

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    My whole family loved them! They're already asking when I'll make them again.

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  • on July 15, 2006

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    These were very good. Just to be safe I browned the meatballs before putting them in the oven. Since 350 is standard temperature for most dishes tried that - worked great.

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  • on July 13, 2006

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    As usual, she does a great injustice to food. (Unlike Paula who really knows what she is doing!

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  • on July 13, 2006

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    If you really like traditional Greek Food, you will LOVE this recipe. I wasn't able to find ground chicken in the store so I used beef/pork. I also could not find Greek Yogurt so I used Plain Yogurt. It came out a little runny but it still was great! Definately a remake!!

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  • on July 12, 2006

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    didn't like it

    threw it away and made something else for dinner

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  • on July 12, 2006

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    these meatballs are amazing and so easy to make!!!

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  • on July 10, 2006

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    The meatballs were great, but I didn't try the sauce. My only complaint is that the printed recipie didn't give an oven temperature.

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  • on July 10, 2006

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    About the oven temp - on the show, when she put the pit-zas into the same oven with the meatballs, it was preheated to 400* so I will write that in on my print out. As usual, she does great thing with food. (And so does Paula!

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  • on July 10, 2006

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    This dish was delicious and very easy to prepare. I am Greek, but have no clue what Greek-style plain yogurt is, so I simply used plain yogurt. I added sliced Kalamata olives to the meat mixture. Yummo! Simple to prepare ~ and very tasty! Definitely a keeper!

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  • on July 09, 2006

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    We really loved the flavor of these guys. We used fresh spinach and that worked fine, for some reason they just didn't get brown, so I put them under the broiler for the last few minutes. There was no temperature on the recipie, but I would guess it's supposed to be at least 400 or 450. I started at 350 and nothing happened.
    The sauce was very tasty too. I didn't have fresh dill, so I used a little less dried dill weed. And didn't have Greek yogurt, so it was a little watery, but still quite flavorful.

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