Golden Millet Bites with Spinach, Feta, and Lemon Yogurt Sauce

Instructions

1. 1

   Preheat the oven to 425 °F / 220 °C. Line a baking tray with parchment paper or lightly grease it with a little of the olive oil.

2. 2

   Place the millet in a saucepan with the water and 1/2 teaspoon of salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed and the millet is tender. Remove from the heat and let it rest for 5 minutes.

3. 3

   While the millet cooks, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onion and cook for 4 minutes until softened. Stir in the garlic and cook for 30 seconds more.

4. 4

   Add the spinach to the skillet and sauté for 2 to 3 minutes until wilted and any excess moisture has evaporated. Transfer the mixture to a large bowl and let it cool for 5 minutes.

5. 5

   Add the cooked millet, feta cheese, beaten eggs, cornstarch, parsley, dill, half of the lemon zest, smoked paprika, the remaining salt, and black pepper to the bowl. Mix well until you have a moist but shapeable mixture.

6. 6

   With lightly oiled hands, form 12 oval or round bites and place them on the tray. Brush or drizzle the tops with the remaining tablespoon of olive oil.

7. 7

   Bake for 18 to 20 minutes at 425 °F / 220 °C, turning the bites halfway through, until golden around the edges and firm to the touch.

8. 8

   While they bake, make the sauce by mixing the Greek yogurt, lemon juice, honey if using, the remaining lemon zest, and a pinch of salt and pepper in a small bowl.

9. 9

   Let the bites rest for 3 minutes after removing them from the oven. Serve warm with the lemon yogurt sauce on the side.