Step 1

For the dill yoghurt, place all ingredients in a bowl. Season, then stir to combine. Set aside.

Step 2

Heat 2 tbs oil in a saucepan over medium-low heat. Add spinach and cover with a lid, then reduce heat to low and cook for 3-4 minutes until wilted. Transfer to a colander to drain and cool slightly. Squeeze out the excess liquid, then roughly chop. Set aside.

Step 3

Whiz lentils in a food processor to a paste. Add 1 egg and whiz until smooth. Transfer to a bowl with dill, parsley, feta, breadcrumbs, drained spinach and remaining 1 egg, and combine well.

Step 4

Heat remaining 1 cup (250ml) oil in a large frypan over medium heat. In batches, scoop tablespoon portions of keftedes mixture into hot oil, flattening slightly, and cook for 3-4 minutes each side until golden and cooked through.

Step 5

Serve the keftedes hot with green leaf salad and the dill yoghurt for dipping.