| 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.
A Message from our Provider:
“People are funny, they want the front of the bus, the middle of the road, and the back of the church.”