I like these because you can make them ahead and then bake them later:
SAVORY SPINACH BALLS
2 packages frozen chopped spinach, cooked and drained
1 large onion, chopped fine
4 eggs, beaten
3/4 cup melted butter or margarine
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon thyme
1/2 cup Parmesan cheese
2 cups Pepperidge Farm herb seasoned stuffing mix (not the cubes)
Mix all ingredients in a large bowl; chill 1/2 hour.
Roll spinach mixture into small balls (rounded teaspoons or tablespoons). At this point, you can freeze the unbaked balls on cookie sheets, then transfer to plastic freezer bags and bake when needed.
Preheat oven to 350 degrees F. Grease cookie sheets or line with parchment paper. Bake balls for 15 minutes.
Note: I like to serve these with a dip of mayonnaise or sour cream mixed with mustard and some dill.
Makes about 4 dozen