I’m still working through my CSA box this week, and I have a bunch of spinach to use up. Too much spinach is a pretty good problem to have, actually. I put some in enchiladas last night along with black beans. And, today, I whipped up some of my favorite little cheesy spinach balls.
This recipe is simple, but it’s big on flavor. I dare you to eat just one. You’ll reach for this recipe when you need a quick appetizer to take to a dinner party (bonus: they’re easy to transport) or whenever you get tired of eating sandwiches for lunch. These are equally tasty when eaten cold. You can even up the ante by eating them with the dip of you choice. I enjoy hummus, plain yogurt, and ranch with my cheesy spinach balls.
The balls freeze really well also. Just pop a few of them in the microwave for about 20 seconds and you have yourself a nice filling snack. So much better for you than eating potato chips! 🙂
- 3/4 cup steamed spinach (about 120g fresh, uncooked)
- 1/4 cup fresh herbs of choice (I used parsley, chives, and coriander)
- 3 green onions, diced
- 1 cup whole wheat bread crumbs
- 1/2 cup Parmesan cheese
- 3 eggs
- 3 Tbsp melted butter
- 2 garlic cloves, minced
- salt and pepper to taste
- Preheat oven to 350F and line a baking sheet with parchment paper.
- If using fresh spinach, steam until wilted. Frozen spinach may be used as well. You should end up with 3/4 cup packed, cooked spinach.
- Combine all ingredients in a bowl until well incorporated.
- Scoop out a rounded tablespoon full of mixture and roll into ball. Continue making balls, placing them about 1-2 inches apart on cookie sheet.
- Cook for 20 minutes.
- Serve immediately or use cold in lunchboxes. Also freezes well and reheats in microwave in about 20 seconds. Can use dip if you desire, such as pesto, plain yogurt, or hummus.