Spinach balls work well as a starter, or a deliciously-moreish canapé.
Cook the spinach in boiling water for 2-3 minutes, or until all of the leaves have wilted. Drain and squeeze to remove and excess moisture and chop the spinach.
Mix the spinach, garlic, egg, nutmeg, pecorino and breadcrumbs in a bowl until well combined. Season with salt and freshly ground black pepper.
Roll the spinach mixture into golf-sized balls and chill in the fridge for 20 minutes.
Meanwhile, for the dipping sauce, mix the Greek-style yoghurt, mango chutney and chilli sauce until well combiined.
Heat 2.5cm/1in vegetable oil in a deep, heavy-bottomed pan. The oil is ready when a breadcrumb dropped into it will sizzle gently. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.) Carefully place a few spinach balls into the hot oil and fry for 3-4 minutes until crisp. Remove the balls with a slotted spoon and drain onto kitchen paper. Repeat with the remaining spinach balls.
Serve the spinach balls with the dipping sauce and slices of focaccia.
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