Ingredients
- 1 pound package frozen chopped spinach, thawed
- 5 eggs
- 1 large onion, minced
- 10 tablespoons margarine, melted
- 1 cup shredded Parmesan
- 2 garlic cloves, minced
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon cayenne
- 1 3/4 cups Italian-style bread crumbs
Directions
Preheat the oven to 350 degrees F.
Squeeze the excess water from the spinach and put it in a large mixing bowl. Add the remaining ingredients and mix well by hand.* Form the mixture into 1-inch balls, either by hand or with a small ice cream scoop. Place the balls closely together on a baking sheet.
Cook in the top half of the oven until firm to the touch, about 20 to 25 minutes. Let cool 5 minutes, and then transfer to a platter and serve immediately.
* Cook's Note: Wearing latex gloves while mixing and forming the balls is suggested.
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By atrobson1
Colorado
on December 29, 2011
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Great appetizer! I substitute gruyere for parmesan and then put in mini phyllo cups...easier than making the balls. Then I skip the bread crumbs as already have texture from phyllo cup. Enjoy!
By A Lactose Free Lady
Boston, MA
on November 17, 2011
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One of my favorite appetizers around. It is so quick and so easy. I made a few changes including increasing the amount of spinach used (2 boxes instead of 1, adding some dijion mustard to it for a little zip and because I'm lactose intolerant, I used Veggie Parm Cheese Alternative (and Smart Balance - my company never knew the difference. Also, panko breadcrumbs gave it a nice crunch! If you're interested in checking out my full take on it (or other dairy free apps and such, you can catch my entry at lactosefreeladies on blogspot.
By fun4me22180_113...
syracuse, NY
on May 27, 2011
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I made them for my daughter's first birthday party, everyone loved them, including my girl! I am making them now for Memorial day Weekend! My hubby asked if i could make extras! This onesa hit. Thank You Soldiers, We Remember!
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