With lots of Vitamin A, spinach is also high in iron and calcium. Frozen spinach saves not only time–since you don’t have to wash it and clean it–but also saves money as it is usually quite economical.
Yield: 3 donzen 1-inch/2.5 cm balls
- 20 oz./600 g frozen, chopped spinach, thawed
- 1 small onion, minced
- 2 egg whites (or whole eggs)
- 1 large or 2 small cloves of garlic, minced
- 1/2 tsp. salt
- 1/4 C. olive oil, or melted butter
- 1 C. (40 g) grated Parmesan cheese
- 1 C. (150 g) dry bread crumbs
- Thaw spinach; squeeze well with your hands to remove all water. Set aside.
- Combine onion, egg whites (or eggs), garlic, salt, Parmesan and breadcrumbs and mix well. (I let my food processor do the work of chopping everything up but you can also combine them by hand if you mince everything well.)
- Add the well-drained spinach, mixing until well combined.
- Pinch off small amounts and roll between your palms to shape into 1-inch (2.5 cm) balls.
- Bake on a greased or parchment paper-lined baking sheet for 10-15 minutes at 350° F (180° C).
- Serve at room temperature as an appetizer or snack. They pair well with mozzarella balls and cherry tomatoes, as pictured here, but can be served alone.
For additional recipes, please visit: http://ciaofromdebbie.com
© 2013 Thrive.
About the authorView all articles by: Debbie Peck
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