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Spinach Parmesan Balls Recipe

Spinach Parmesan Balls

Recipe courtesy Dan Smith and Steve McDonagh

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (138)

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Average Rating:

Total Reviews: 138

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  • on October 13, 2012

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    This is my "go to" appetizer for so many functions. I am NOT a fan of cooked spinach, but this is one of the BEST recipes I've ever made for appetizers and love, love, love it. When I supply dishes for art shows for my daughter, this is ALWAYS requested by her and is always one of the first to disappear. I, however, use real butter as opposed to the margarine and prefer the taste with the butter. Other than that - it's wonderful! (I'm thinking I may have to try the phyllo cups though! That sounds delish, too!

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  • 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!

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  • 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.

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  • 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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  • on May 10, 2011

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    I've been making these for years and everybody loved them.
    I made some changes though. I put more garlic because i love garlic and used butter for margarine. After the first try of the recipe, I used 1 cup of plain bread crumb and 3/4 cup of Italian-style bread crumb and that made these less salty.

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  • on May 02, 2011

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    These are always a big hit to serve if I'm hosting, but they're not as good to take to a party because while they're not bad reheated, they're just fantastic fresh out of the oven. Easy to make and super tasty.

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  • on January 31, 2011

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    This recipe makes lots of spinach balls. I would 1/2 the cayenne pepper next time. I made the ingredients and put in the refrigerator to cook later that day. They were very tasty.

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  • on August 30, 2010

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    This is a wonderful side dish to get some leafy greens. It's a keeper for sure.

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  • on March 11, 2010

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    I made these for a St Paddy's Day party last year - and the gang all wanted them again for this year! I did bump up the garlic a couple of cloves and a touch more cayenne, and real butter....they're easy....they're yummy, and you gotta love 'em!

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  • on August 01, 2009

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    Just made these for a "girls night out party". Sprinkled with some sea salt as I thought it needed it. The recipe says 30-40 balls, I got 70, but that's not a big deal, they will probably be gone and if not, I think they will freeze nicely. A great hors' d' oeuvre for this economy. If I still had my catering business, they would be on the menu. I'll definately make these again. Might be good with chorizo or sausage mixed in.

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