2 (10-ounce) packages frozen spinach, thawed and pressed to remove excess moisture
1 sweet onion, peeled and finely chopped
3 cups herb stuffing/dressing mix
¾ cup unsalted butter, melted
4 eggs
½ cup grated Parmesan-Reggiano
1½ teaspoons dried thyme
½ teaspoon salt
¼ teaspoon black pepper
Instructions
Preheat the oven to 350 degrees. Coat a rimmed baking sheet with cooking spray and set aside. In a mixing bowl, stir together the spinach, onions, stuffing/dressing mix, butter, eggs, Parmesan-Reggiano, thyme, salt and pepper.
With your hands, roll into inch-sized balls and place on the prepared baking sheet. Bake 20 minutes or until golden-brown, turning halfway through the cooking time. Serve warm or at room temperature.
Note: If necessary, these can be cooked and frozen for later use. Cool completely on the baking sheet. Place in the freezer until firm. Transfer to a freezer bag, label and freeze. Use within 1 month. Thaw in the refrigerator, then reheat at 300 degrees for 10 minutes before serving.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/parmesan-reggiano/