If using fresh spinach: Wash first and then blanch using boiling water or wilt in the microwave. Let it cool and place into a sieve or colander. Using a fork squeeze out as much moisture as you can. We are not looking for a wet spinach. Chop roughly.If using frozen spinach: Allow to defrost completley before placing into a sieve or colander and using a fork squeeze out as much moisture as you can. We are not looking for a wet spinach.
In a small dish or mug place 2 teaspoons of the weighed Parmesan and 2 teaspoons of the weighedpanko breadcrumbs with a pinch of salt. Place to one side.
In a bowl place spinach, parmesan, mozzarella, breadcrumbs, beaten egg, garlic powder and 1 teaspoon of salt. Mix well using a wooden spoon or electric hand blender.
Here comes the messy part. Scoop out the mixture bit by bit, roll into balls and then roll them into the panko/parmesan mixure you made earlier. This mixture will make 8 balls. Place each onto grease proof paper and pop in to the fridge for 30 minutes.
Preheat the oven to 180C/160c Fan/350F/Gas 4.
Place the chilled balls into the oven and bake for 20 - 30 minutes or until cooked through and the breadcrumbs are golden brown.
Serve immediately or allow to cool as a cold snack.