6 eggs, beaten
3/4 c. soft butter
1/2 c. Parmesan cheese
1/2 c. Romano cheese, shredded
2 c. Pepperidge Farm Herb Stuffing Mix
2 (10 oz.) pkgs. frozen chopped spinach

Thaw and drain spinach. Mix all of above ingredients together and let sit in refrigerator 2 hours. Roll into small bite-size balls. Bake at 350°F for 15 minutes on large greased cookie sheets. Serve warm as hors d'oeuvre.

May be kept in refrigerator up to one week. Even if you don't like spinach, you'll love these!