2 (10 oz.) pkg. frozen spinach
2 c. Pepperidge Farm herb stuffing mix
1 c. Parmesan cheese
5 eggs
3/4 c. soft butter
1 tbsp. garlic salt
1/2 tsp. thyme
1 tsp. black pepper
2 onions, chopped fine

Cook spinach and drain very well. Combine all ingredients and mix well. Chill for 2 hours. Roll into small balls (may be frozen for future use). Bake on a cookie sheet for 10 minutes at 350 degrees. Yields 70 balls; you can half the recipe.