In a large bowl combine gefilte, feta, spinach, garlic, thyme and 1/3 cup breadcrumbs.

Spread the remaining breadcrumbs on a cookie sheet.

For each bite, use 2 teaspoons of mixture. With wet hands form into balls and roll in breadcrumbs to coat.

Heat a large skillet with 1/2 of the butter and oil.

In batches, begin to sauté the balls on all sides, until golden brown.

With a slotted spoon, transfer to paper towel lined plates.

Continue, adding remaining butter and oil as needed until you have finished sautéing all the balls.

Serve warm with a squeeze of lemon, place 3 fish bites on a bamboo skewer or serve with a toothpick in each.