3/4 c. sesame seeds
1 (10 oz.) pkg. frozen chopped spinach
1 c. garlic or herb-seasoned croutons
1/2 c. freshly grated Parmesan cheese
2 eggs, beaten
6 tbsp. unsalted butter
1/4 tsp. each pepper & nutmeg

In a heavy skillet over medium heat, toast sesame seeds, stirring constantly, until golden, about 3 minutes. Cook spinach (without salt) according to package directions. Drain, pressing out liquid with back of spoon. Remove as much liquid as possible. Grind croutons in blender or food processor. Mix spinach, crumbs, cheese, eggs, butter, pepper and nutmeg thoroughly in bowl. Chill 1 hour.

Shape mixture into 1" balls, about 1 teaspoonful each. Roll in sesame seeds to coat lightly. Place balls on ungreased baking sheet. Bake in 350 degree oven (cold start) for 10 to 15 minutes or until firm. Makes about 40 appetizers. (NOTE: Can be made ahead and frozen. Let thaw in refrigerator before baking.) Double recipe, if desired.