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Prep Time: 60 Minutes Cook Time: 32 Minutes |
Ready In: 92 Minutes Servings: 4 |
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These make a very tasty finger food, either eaten alone or served with a favorite dip. They can be made ahead of time and frozen. Ingredients:
2 (8 -10 ounce) packages frozen chopped spinach, thawed & very well-drained |
1 cup grated parmesan cheese |
6 eggs |
2 cups herb stuffing mix, seasoned & partly crushed |
3/4 cup butter, room temperature |
2 diced onions |
1/4 teaspoon celery salt |
1/2 teaspoon italian seasoning |
1/4 teaspoon basil (i substituted lots of fresh chopped basil, plus some fresh oregano) |
1/4 teaspoon pepper |
1 1/2 cups chopped pecans |
olive oil, to grease cookie sheet or aluminum foil |
Directions:
1. Preheat oven to 350 degrees F. Lightly oil cookie sheet or foil.
2. Mix spinach, cheese, eggs & stuffing. Add butter, onion, seasonings & pecans and mix thoroughly. Shape into quarter-sized balls. Baked on cookie sheet (oiled, or lined with oiled foil) at 350 degrees F for 20 minutes. (In my oven, when baking the entire batch of nuggets, it took longer-about 32 minutes-to get them done to the degree I wanted, with some small spots of browning on the nuggets.) Serve hot.
3. Can prepare ahead & freeze after baking. To reheat, take out of freezer & heat 20 minutes at 350 degrees F.
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