Somehow the name “spinach balls” just doesn’t sound very appetizing to me, but when I read the recipe I can tell right away that if I found these on an hors d’oeuvres tray passed by some snooty waiter, I’d take one or three. I’m now opening the floor to suggestions for a new name for the aforementioned balls of spinach. Perhaps boule d’épinards? Which of course is just the French translation of spinach balls, but it sounds so much more Continental, don’t you think?

Spinach Balls

2 boxes chopped spinach, cooked and drained squeeze

1 small chopped onion

4 beaten eggs

3/4 cups marg

1/2 tsp garlic

1/2 tsp salt

1/2 thyme

1/2 cup Parmesan cheese

2 cups Herb Pepperidge Farm stuffing mix

Mix all together, put in refrigerator for about 1 hour, roll into balls & freeze. Bake 15 min 350