• Cooking Time: 25 minutes
• Servings: About 35 balls
• Preparation Time: 20 minutes
• 2 10-oz packages frozen chopped spinach, thawed
• 5 eggs
• 2 small onions, minced
• 10 TBSP butter, softened to room temperature
• 1 1/2 cups shredded Parmesan
• 2 garlic cloves, minced
• 1/4 teaspoon dried thyme
• 1/2 teaspoon ground cayenne pepper
• 1 3/4 cups Italian-style bread crumbs
• Reynolds Parchment Paper

1. Preheat the oven to 350˚ F.
2. Squeeze the excess water from the spinach by wrapping it in an old towel (or a couple of heavy-duty paper towels will work), then put it in a large mixing bowl.
3. Add the remaining ingredients and mix well by hand (this part is fun! I think it feels really nice to get your hands in all that goo. But be sure to wash your hands well afterward).
4. Form the mixture into bite-size balls (about 1-inch diameter), either by hand or with a small ice cream scoop or melon baller. Place the balls closely together on a baking sheet lined with Reynolds Parchment Paper for easy cleanup.
5. Bake in the top half of the oven until firm to the touch, about 20 to 25 minutes. Let cool 5 minutes, and then transfer to a platter. Serve immediately.
6. If taking to a party, I usually reheat them in the host's oven for 10 minutes before serving.

I found and adapted this recipe from one featured on "Party Line with the Hearty Boys," a Food Network show. This is a big hit at parties, and so simple to make! The fact that it's vegetarian is nice, also: a lot of my friends are vegetarians. I almost always get asked for this recipe when I bring these to a gathering.