2 pkgs. chopped frozen spinach
2 c. Pepperidge Farm dressing (crumbs)
1 onion, finely chopped
6 eggs, beaten
3/4 c. butter
1 c. Parmesan cheese
1 tbsp. garlic salt
1/2 tsp. thyme (optional)
2 tsp. pepper

Mix all ingredients with the spinach which has been cooked and drained and squeezed dry. Form balls and freeze on greased cookie sheet. Place in a plastic bags. Bake frozen 15 to 20 minutes at 350 degrees. Serves 80.