2 (10 oz.) boxes chopped frozen spinach, cooked and drained
2-3 c. Pepperidge Farm herb stuffing mix
2 med. onions, finely chopped
4 lg. eggs
1/2 c. butter, melted
1/2 c. grated Parmesan cheese
1 tsp. garlic salt
1/8 tsp. pepper

Cool spinach. Combine herb stuffing, Parmesan cheese, onion, and melted butter. Mix spinach, beaten eggs, and onion in separate bowl and combine with stuffing mixture. Shape into balls the size of walnuts. Place on ungreased cookie sheet and bake 20 minutes at 350 degrees. Serve with sour cream. May be prepared ahead and frozen. Reheat approximately 10 to 15 minutes after defrosting.