| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | 1 | servings | |
INGREDIENTS
| 2 | pk | Frozen chopped spinach; thawed and drained |
| 2 | c | Plain stuffing; (I use bread crumbs) |
| 1 | Onion; chopped | |
| 4 | Eggs; beaten | |
| 8 | tb | (1 stick) unsalted butter; melted |
| 1/2 | c | Freshly grated Parmesan Cheese |
INSTRUCTIONS
Source: The New York Cook Book by Molly O'Neill Preheat oven to 375. Combine all the ingredients in a large bowl. Form the mixture into bite-size balls and place on a baking sheet. Bake until heated through, about 20 minutes. Serve either as an appetizer or side dish. Makes about 36, serves 6 I serve these as an appetizer. They are very rich. I also cut down the butter to about 1/2 stick. They turn out well, and don't seem greasy. This is a fun item to serve at a party. People usually don't expect to get spinach as an appetizer. Posted to JEWISH-FOOD digest by Bgierczak@aol.com on Dec 29, 1998, converted by MM_Buster v2.0l.
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