Cocktail Spinach Balls
Yvonne B. Moore
This recipe makes 50 servings
10 oz. pkg. frozen chopped spinach
2 C. herb-seasoned dressing crushed to crumbs
1 C. grated parmesan cheese
6 eggs, slightly beaten
3/4 C. softened butter
Cook spinach according to package directions and drain well. Combine all ingredients with the spinach and mix well. Roll into walnut-sized balls.
Place on ungreased cookie sheets and bake 10 minutes in a moderate oven (350° F). Serve on toothpicks
May be made ahead and frozen for up to 3 months. Bring to room temperature and then bake.