Remove the skins from meaty pork sausages, roll into balls about 3 - 4 cm in diameter and fry in a little hot olive oil
until golden brown on all sides. Drain and set aside. Soften a chopped onion and a crushed clove of garlic, then add spelt
and toss to toast for a minute or two. Add boiling stock, a Tbs of tomato paste and a good grinding of black pepper, and simmer
for about 20 minutes, until most of the stock is absorbed and the spelt is tender. Towards the end, add a couple of skinned
and chopped tomatoes together with the meatballs and simmer to reheat everything for 5 minutes. Stir in baby spinach leaves
until wilted and serve in warm bowls, garnished with crumbled feta cheese.