Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 2 packs | Frzn chpd spinach, thaw, drn |
| 2 cups | Pepperidge Farm stuffing |
| 1 \N | Onion, chopped |
| 4 \N | Eggs, beaten |
| ½ cup | Butter, melted plus butter |
| \N \N | For the pan |
| ½ cup | Parmesan |
NY TIMES MAG
Preheat oven to 375 F. Combine all ingredients in a large bowl. Form into bite-size balls. Place spinach balls on lightly buttered cookie sheet. Bake for 20 minutes and serve. (Or, freeze uncooked balls on the cookie sheet.
Defrost 20 minutes before baking.) Source: Molly O'Neill, The New York Times Magazine