Prep Time: 14 minutes
Cook Time: 15 minutes
Chill Time: none
Yield: 6 servings


  • 1 (16-ounce) package chopped frozen spinach, thawed and drained
  • ¾ 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


1. Preheat oven to 375° 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.
5. Shape spinach mixture into 1-inch balls using hands or a melon baller.
6. Arrange on cookie sheet spaced 1 inch apart.
7. Bake, uncovered, at 375° for 15 minutes, until croutons are slightly golden.


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.

Reprinted with permission from Quick and Kosher: Recipes From The Bride Who Knew Nothing