Keftedes on a Warm Greek Pasta Salad

Keftedes on a Warm Greek Pasta Salad

For Keftades:
1 lb ground chicken or turkey

1 egg

1/4 c bread crumbs

1/4 c onions, finely chopped

1 sm clove garlic, grated

1/2 tsp cinnamon

1 tsp oregano

1 tsp mint

salt/pepper to taste

2 tbsp olive oil

For Pasta Salad:

1/2 lbs short cut pasta

2 lbs spinach, washed and dried

2 cloves of garlic, grated

2 c tomato, large dice or grape tomatoes halved

1/4 lb of mixed olives, pitted and roughly chopped

1/4 lb feta crumbled

Turn large pot of water on to boil. Mix all Keftede ingredients. Heat non-stick pan with olive oil on medium. Add rounded tablespoon meatball to pan. (should make about 12 meatballs, 3 per person.) Cook on medium heat till browned all all sided and cooked through, 10-15 min. Place on plate with paper towel and cover to keep warm. Add spinach, garlic and a couple of tablespoons of water to wilt. Cook on medium heat till desired doneness. Add pasta to boiling water and cook according to package. While pasta is cooking divide the spinach between four plates. Drain pasta and toss in a tablespoon of olive oil. Divide pasta between the plates and top with tomatoes, olives, keftedes and crumble feta on top.

Serves 4