Posted on

#47- Spinach Bites (Depends on the dipping sauce)

Also for Helsinger-Moore Christmas…not a flop but not a GOTTA have item either!  Our opinion rests in a couple of things…we were out of eggs and therefore subbed some eggs for an embarrassing sub of apple sauce…we think this is what made them heavy.  Other problem is the dipping sauce, we used sour cream as suggested but they needed something more like maybe a sour cream/cream cheese mash-up…now Jessica is even thinking horseradish would help because well she wants some horseradish right now…but we move on


Try them but yeah try to follow the directions!

Servings: 18-24 spinach bites, depending on how big you make them


1/2 cup (1 stick) unsalted butter

1 small onion, chopped (about 1/2 cup)

1 teaspoon minced garlic (about 1 clove)

2 10-ounces packages frozen chopped spinach, thawed and drained

1 8-ounce bag of herbed seasoned stuffing mix***I use Pepperidge Farm because it’s the only vegetarian stuffing around.  Which is sad, because I used to love Stove Top brand but then discovered that their “Cornbread” stuffing actually contained chicken.  😦   ******DO NOT PRE-COOK THE STUFFING.  USE IT RIGHT FROM THE PACKAGE, DRY.

6 large eggs

1 cup grated Parmesan cheese

Salt and pepper, to taste


1. Preheat the oven to 350 degrees.

2. In a large sauté pan over medium heat, melt the butter.

3. Add onion and cook until the onions are translucent and soft, about 5 minutes or so.

4. Add the garlic and cook until fragrant, about 30 seconds.  Remove the pan from the heat and let cool.

5.  In the meantime, remove excess water from thawed spinach by pressing it between paper towels. **You do not need to cook the spinach.

6.  In a large bowl, combine the stuffing mix, spinach, eggs, Parmesan, salt and pepper, and onion/garlic mixture.  Combine well.

7. Line a rimmed baking sheet with parchment paper.

8.  One at a time, using your hands, roll the mixture into individual 1-inch balls.  Place each one on the parchment-lined baking sheet.

9.  Bake the balls for about 15-20 minutes, or until very slightly browned


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s