2 pkgs. frozen chopped spinach (cooked and squeezed, drain)
2 c. Pepperidge Farm Herb Stuffing
1 sm. onion, chopped finely
6 eggs, slightly beaten
3/4 c. melted butter
1/2 c. grated Parmesan cheese
1 tsp. garlic salt
1/2 tsp. crushed thyme
1 tsp. pepper

Mix all of the above and form into walnut size balls. Place on well greased cookie sheet and freeze. (Store in plastic bags if you are making ahead.) Bake from frozen state at 350 degrees for 20-25 minutes or until firm but not hard. Makes 48 (4 dozen).