3/4 c. soft butter
1 c. grated Parmesan cheese
1 1/2 c. Pepperidge Farm Stuffing Mix
2 eggs, beaten
2 pkgs. frozen chopped spinach

Cook spinach and drain well. Combine with rest of ingredients. Form into balls. (If too soft, refrigerate for 1 to 2 hours.) Place on cookie sheet and freeze. Place frozen spinach balls in a plastic bag and store until needed. Bake frozen at 350 degrees for about 15 minutes or until firm. NOTE: Egg substitutes can be used.