2 boxes frozen chopped spinach, cooked and drained
1/2 tbsp. parsley, chopped
2 med. onions, chopped very fine
6 eggs, beaten
3/4 tsp. garlic powder
2 c. Pepperidge Farm herb stuffing mix (make sure stuffing is not in cubes, it should look like bread crumbs)
1/2 c. butter, melted
3/4 c. grated Parmesan cheese
1 tsp. black pepper

Cook spinach according to directions on box and drain. Then mix all of the above ingredients together in a large bowl. Mixture will be quite wet. Chill for several hours; form into small balls and place on ungreased cookie sheet. Place in freezer. When balls are frozen, they can be placed in a plastic bag and kept until needed. To serve, bake on ungreased cookie sheet at 375 degrees for 20 minutes. Serve hot. Recipe can be halved.