These are a great appetizer that Pat Mecham, one of our book club members, brought. And, we've had them with dinner at her house. Then we made them at home. They are great and easy to make. Plus, they freeze well to be enjoyed later. --Mark
Ingredients:
2 10 oz. packages of frozen, chopped spinach, thawed and squeezed dry
2 cups bread stuffing mix (Pepperidge Farm Herb)
4 eggs, beaten
1 large onion, finely diced
1 clove garlic, minced
1/2 cup butter, room temperature
3/4 to 1 cup freshly grated Parmesan cheese
1 1/2 tsp. dried thyme
4 or 5 twists of freshly ground black pepper
Instructions:
Mix all ingredients together and chill for several hours. Roll in to balls, and bake on greased baking sheet 20-25 minutes at 325 degrees. The spinach balls can be frozen after they have been formed to bake at a later time.
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