• Finely chop the spinach.
• Cut a small corner from the ground chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.

In a large bowl, combine the spinach, chicken, and feta, season generously with salt and pepper, and mix until just combined. Using wet hands, form the mixture into 1-inch meatballs.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the meatballs and cook, turning occasionally, until browned and cooked through, 6 to 8 minutes. Transfer to a plate. Add more oil between batches if needed.
While the keftedes cook, start preparing the remaining ingredients.

• Peel the cucumber, if desired; cut the cucumber into enough ¼-inch pieces to measure 1 cup [2 cups].
• Coarsely chop the olives, checking for any pits.

In a medium bowl, stir together the red wine vinegar and 1 tablespoon [2 TBL] oil; season to taste with salt and pepper. Stir in the cucumber and olives and season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the rest of the meal.

• In a small bowl, season the lemon-dill yogurt to taste with salt and pepper.

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the pita breads, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster oven. Cut the pita breads into wedges.

Transfer the keftedes, Greek salad, pita breads, tomatoes, lemon-dill yogurt, and red pepper hummus dip to a platter and invite everyone to serve themselves.