2 10 oz. packages frozen chopped spinach, cook and drain thoroughly
1 medium onion, finely chopped
4 eggs, beaten
3/4 c. butter
1/2 t. garlic salt
1/2 t. salt
1/2 t. thyme
1/2 c. Parmesan cheese
2 c. Pepperidge Farm stuffing

1. Mix together all ingredients
2. Chill 30 minutes
3. Roll into small balls or use a #70 scoop to make balls
4. Cook on greased cookie sheets for 15 minutes at 350° F. (I don't bother to grease the sheets as I use nonstick cookie sheets)

Note: These can be made in large quantities and stored in the freezer

Makes about 60 balls when using a #70 scoop.

Serve with sauce made from equal parts of apricot lekva (or apricot preserves) and Chinese duck sauce.