Spinach Cheese Appetizers

by Rachel on August 17, 2010

My kids think these are the greatest.  My younger son can eat five in one sitting, my older son too.  Who would have thunk it that balls made of spinach and cheese could bring such delight to my offspring?  They work well as an appetizer for an informal dinner amongst friends – or as a part of a brunch menu.

Spinach Cheese Appetizers (30 balls)

  • 2 10-ounce packages of frozen chopped spinach, thawed
  • 2 cups herb-seasoned bread crumbs
  • 4 eggs, lightly beaten
  • 1/2 cup melted butter or margarine
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • ½ cup shredded Swiss cheese

Prep work for Spinach Cheese Appetizers

Squeeze the liquid from the spinach.  This is no easy task.  Seriously.  Get out a big flat spoon and press the spinach against the sides of a strainer.  It’s helpful if the strainer is in the sink, otherwise you get green spinach water all over everything which really only works out if you have on green clothes and are working in a green kitchen.  Otherwise, it’s a misery.  You really want to press out a lot of the liquid.  They aren’t very good if they are full of water.  Combine all of the ingredients.  Cover and refrigerate overnight.

Prepped and ready to go nightie night.

Preheat the oven to 350 degrees.

Shape into 1-inch balls and place on a greased cookie sheet.  Bake the balls for 15 minutes.  Serve hot or at room temperature.  These freeze really well.  My kids like to eat them for breakfast on school mornings.  I make a big batch, freeze them, and then just defrost a handful for them.

{ 2 comments… read them below or add one }

Jen August 17, 2010 at 9:14 am

I love you, lady. But I have to give a very light handslap for not including a photo of the finished product.

Still, they sound good enough to try. I am particularly impressed by your note that you freeze and defrost them. That would be ideal come the holidays when I need to tote along appetizers.

Erika - In Erika's Kitchen August 17, 2010 at 11:46 am

I make something just like this – I think the original recipe came from The New York Cook Book. Instead of breadcrumbs, that recipe uses Pepperidge Farm stuffing mix. And I think grated parmesan or romano. Otherwise, pretty much identical. And my boys like them too!

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