• 1 (16-ounce) package chopped frozen spinach, thawed and drained
• 3/4 cup grated parmesan cheese
• 1 tablespoon dried minced onion flakes
• 1 egg, lightly beaten
• 1 cup seasoned mini croutons
• 2 tablespoons butter, melted
• 1 tablespoon prepared crushed garlic
• 1/8 teaspoon Tabasco sauce

Preparation

1. Preheat oven to 375 degrees F.
2. Lightly grease a cookie sheet with non-stick cooking spray.
3. In a large bowl, place spinach, parmesan, onion, egg, croutons, butter, garlic and Tabasco. Mix well.
4. Shape spinach mixture into 1-inch balls using hands or a melon baller.
5. Arrange on cookie sheet spaced 1 inch apart.
6. Bake, uncovered, at 375 degrees for 15 minutes, until croutons are slightly golden.

Tips

Prepare this a week ahead of time by freezing tidbits after step 6. Freeze them on the cookie sheet overnight and in the morning transfer them to a sealable plastic bag for easier storage. Do not thaw them before baking; just increase baking time by 20 minutes.

Contributed by: Quick & Kosher, JAMIE GELLER