Spinach balls

Trim and wash the fresh spinach leaves.Place the leaves into a saucepan, add salt and cover with boiling water. Cover and set aside for 3 minutes.Rinse the spinach with cold tap water. Drain using your hands to squeeze all the remaining water. You should obtain about 2/3 cup (160g) of packed cooked spinach leaves. If you are using frozen spinach, defrost and measure this quantity.Place on a chop board and finely chop the cooked spinach. Transfer into a mixing bowl.Add eggs, cheese, herbs and panko gluten free crumbs. You can also add salt and pepper if your cheese is not very salty. I did not add salt.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 messIf too moist add slightly more crumb until easy to roll as ball with your hands palms.Place the balls on a non-stick cookie tray covered with baking paper.Bake at 180 c for 15-20 minutes or until golden on the top.Serve immediately or cold in luchboxes.Serve with dips of your choice like pesto, hummus or homemade ketchup.