2 (10-ounce) pkgs. frozen chopped spinach, thawed and drained
2 cups plain or herb-seasoned Pepperidge Farm stuffing
1 onion, finely chopped
4 eggs, beaten
4 ounces (1 stick) unsalted butter, melted
1/2 cup freshly grated Parmesan cheese
Squeeze spinach to remove excess liquid. Place in a large bowl with stuffing,
onion, eggs, butter and cheese. With your hands, or with a wooden spoon, combine
ingredients thoroughly.Form mixture into bite-size balls and place on a baking
Bake in a preheated 375º F oven for 20 minutes.
Makes 3 to 4 dozen balls.
• NOTE: To prepare in advance, freeze spinach balls and place on the baking
sheet, then transfer to a plastic bag when they are hard. Defrost for 20 minutes
before baking as above.