ANCHOR-DRILL SPINACH BITES

1 10-oz. package frozen chopped spinach

1 1/2 cups herb-flavored croutons or bread stuffing mix

1/2 cup onion, finely minced

2 large eggs, beaten

1/2 cup grated Parmesan cheese

6 Tbsp. butter, melted

3/4 tsp. thyme or sage

1 large garlic clove, finely minced or pressed

1/4 tsp. ground pepper

1/4 tsp. salt

MAKES 24 BALLS; SERVES 8

Cook frozen spinach according to package directions. Cool, drain, and thoroughly squeeze dry.

Use a zip-top bag, along with a rolling pin or a full bottle of liquid, to crush 1 cup of the croutons or stuffing mix. Place in a large mixing bowl. Add spinach and remaining ingredients, and mix thoroughly. (The mixture will be slightly wet.)

Chill, covered, for at least 2 hours, or overnight. Place remaining 1/2 cup croutons in zip-top bag, and press/roll into fine crumbs. Spread on a small plate, and set aside.

Take about 1 Tbsp. of the chilled mixture at a time, and roll it between your palms into approximately 11/2-inch balls. Roll each ball lightly in breadcrumbs for a faint dusting. Place the balls on a greased baking sheet or, better yet, use baking paper. Extra balls can be individually frozen and stored, uncooked, to be thawed before baking later.

Bake at 375 degrees Fahrenheit for 15 to 20 minutes, until the balls are sizzling and the tops feel firm but slightly spongy. (They might flatten a bit; this is OK.) Serve warm or at room temperature, either plain or with any compatible dip you fancy, such as sweet or spicy mustard.

PREP TIME

40 MINUTES, PLUS 2 HOURS CHILLING TIME

DIFFICULTY

EASY

CAN BE MADE

UNDERWAY OR AT ANCHOR