Ingredients
2 (10 oz.) packages frozen spinach, thawed & well-drained
2 small onions, very finely chopped
2 1/4 cups stuffing with herbs- soya granules soaked in hot water, drained, green chilies, coriander leaves, salt, turmeric pdr little, garam masala pdr ( optional), ginger finely chopped, chopped nuts
6 eggs, beaten or use cornflour slurry, if spinach is quite wet, use dry cornflour + breadcrumbs if desired.
1/2 cup butter, melted
1/2 cup. Parmesan cheese
2 tsp.garlic salt
1 tsp. black pepper
Instructions
- Drain spinach very well.
- In a mixing bowl, mix together all ingredients until well combined.
- Form into about 1" balls; place on a baking sheet sprayed with non-stick cooking spray.
- Bake at 350℉ for 20 minutes.
- Serve hot or at room temperature.
TRACEY'S NOTES:
- To drain the spinach, I thoroughly squeeze out the water with my hands, or press the spinach between layers of paper towels.
- Spinach balls may be frozen, either baked or unbaked. (We always freeze ours baked.)
- To cook baked frozen balls: Remove from freezer about 30 minutes prior to reheating. Reheat in a 350℉ for about 8-10 minutes.
- To cook unbaked frozen balls: Remove from freezer 30 minutes before cooking. Bake as directed (350℉ for 20 minutes)