2 (10 oz.) pkgs. frozen chopped spinach, thawed and squeezed dry
1 (8 oz.) pkg. Pepperidge Farm herb stuffing, crushed (3 c.)
2 med. onions, finely chopped (2 c.)
1/2 c. grated Parmesan
1 1/4 tsp. garlic salt
1 1/4 tsp. pepper
1 tbsp. accent
6 eggs, beaten
3/4 c. melted butter

Place spinach in a small colander or strainer (mesh works best) and use back of serving size spoon to squeeze out all of the liquid until spinach is as dry as possible. It will be easier to do in several batches depending on the number of recipes you are making. If you don't have a strainer, squeeze drained spinach in a towel.

Mix the first seven ingredients and then add the eggs and butter, mixing well. Roll into 1 inch balls. Be sure each ball is squeezed together well so they will hold their shape when baked. Place in a single layer on a cookie sheet or cake pan and freeze them. Put into plastic bags. Bake at 350 degrees for 20 to 30 minutes on a lightly greased cookie sheet until golden brown (will be firm but not hard). If thawed, bake 10 to 15 minutes.