• Cooking Time: 35
• Preparation Time: 10
• 10 oz frozen chopped spinach
• * 1 cup bread crumbs (fresh or store-bought)
• * 1 egg, lightly beaten
• * 1/4 cup minced onion
• * 1 clove garlic, mashed
• * 1/4 cup melted butter
• * 1/4 cup parmesan, grated
• * pinch freshly grated nutmeg
• * salt and pepper to taste

1. Cook spinach as directed on package, either on stovetop or microwave.
2. Season well and drain; either let sit in a strainer for a while or wrap the spinach in a tea towel or cheesecloth and squeeze out excess moisture.
3. Combine all ingredients in a large bowl and mix to a uniform consistency. This is very much like making meatballs.
4. Form into 1" balls (approx. 1 rounded tsp each). Do not use heavy pressure, or the final product will be dense - just enough pressure to keep it all together.
5. Place croquettes on an ungreased baking sheet and chill for several hours.
6. Preheat oven to 325. Once oven is heated, bake croquettes for approx 25 minutes, until fragrant and nicely browned (you should see a bit of sizzling as the fat from the dairy starts to fry).
7. Very, very simple. A great substitute for vegetarians - if you don't touch eggs or dairy, though, it's tough to replace those in this dish.
8. Be sure to mince the onion very fine - large chunks will keep the mixture from sticking together and cause the croquettes to fall apart.

No clue where this recipe came from, though I suspect from a '70s-era Betty Crocker cookbook. It's very easy, comes together in a flash, and can be made ahead of time.