In a medium bowl, combine turkey, feta, sun-dried tomatoes, bread crumbs, parsley, 1 tablespoon olive oil, lemon juice, garlic and salt. Shape into 32 (1-inch each) meatballs.
In a large skillet, heat remaining tablespoon olive oil over medium heat. Arrange meatballs in skillet. Cook, turning frequently, until meatballs are brown and internal temperature is 160 degrees. Thread on cocktail skewers alternately with spinach leaves and pepper strips. Serve with tzatziki sauce, if desired.