2 pkg. frozen chopped spinach
4 eggs, beaten
2 c. herbed stuffing mix
1/2 c. parmesan
1 garlic cloves, pressed
1 large chopped onion
1/2 tsp. thyme
3/4 c. melted butter
salt and pepper

Defrost, drain and squeeze spinach dry. Mix with everything else. Chill about 2 hours. Roll into 1 inch balls. If freezing, freeze on cookie sheet then store in plastic bags. Thaw before baking at 325° for 30 minutes. Serve with mustard cream sauce for dipping.