2 (10 oz.) frozen chopped spinach (cooked and well drained)
2 c. Pepperidge Farm herb stuffing
3 eggs, slightly beaten
Salt, pepper, garlic powder to taste
1/2 c. Parmesan cheese
2/3 c. melted butter

Combine all ingredients. Refrigerate overnight. Make bite-size balls. Cook on ungreased cookie sheet 15 minutes at 350 degrees. Makes approximately 40 balls.