Leona singer's spinach balls

6 servings

Ingredients

Quantity Ingredient
No Ingredients Found

Directions

From The New York Cookbook by Molly O'Neill. "Leona Singer, who lives in the Fort Greene section of Brooklyn, learned this recipe from her mother and she swears by it. 'Every time I look at the recipe, I think it's too easy to be true, but this dish is delicious, and whenever I serve it, my friends ask me for the recipe.'" 2 packages frozen chopped spinach, thawed and drained 2 cups plain Pepperidge Farm stuffing 1 onion, chopped 4 eggs, beaten 8 Tbsp (1 stick) unsalted butter, melted ½ cup freshly grated Parmesan cheese Preheat the 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. (The spinach balls can be frozen on the baking sheet. Defrost for 20 minutes before baking as above.) Makes about 36, serves 6.

TO ALL Submitted By STEPHANIE MACKENZIE SUBJ WEDDING MENU On 08-17-95

Related recipes