2 (10 oz.) pkgs. frozen chopped spinach
3 c. herb-seasoned stuffing mix
1 large onion, finely chopped
4 eggs, beaten
3/4 c. melted butter
1/2 c. grated parmesan cheese
1 tsp. black pepper
1 1/2 tsp. garlic salt
1/2 tsp. thyme

Prepare spinach by package directions but under cook by a few minutes. Drain well and squeeze to remove excess moisture. Combine with remaining ingredients and mix well. Shape into 3/4 inch balls and place on lightly greased cookie sheets.

Bake at 325°F for 15 to 20 minutes.

Makes about 80 appetizers.