Recipe: Spinach Balls

2 10-ounce packages frozen chopped spinach
1 6-ounce package chicken Stove Top dressing
1 cup grated Parmesan cheese
6 eggs, lightly beaten
¾ cup melted butter
salt and pepper to taste

Cook spinach according to directions and drain in a sieve. Use back of a wooden spoon to press against sieve to get out as much moisture as possible.

In a bowl combine all ingredients. Mix thoroughly. Shape balls ¾ to 1 inch in size (a melon baller or small ice cream scoop can be used for this) and place on a cookie sheet. This can be placed in a plastic bag and frozen.

Bake at 350° F. If fresh or thawed, bake 7-10 minutes. If frozen, bake 10-15 minutes.

This is the recipe my mother has used for many years; I don't know where it originated. Nowadays it's hard to find 10-ounce packages of frozen spinach; you may have to rely on higher math to figure out how to get 20 ounces out of a couple of 16-ounce bags. I'm confident you can do it.