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Nov 16th

Spinach Feta Stuffing Balls

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If you’d like a new addition to your Thanksgiving feast,

try Spinach Feta Stuffing Balls. It’s a great way to add vegetables,

also makes a nice appetizer.


  • 6 ½ ounces dried stuffing cubes

  • 1 1/3 cups hot water

  • 6 tablespoons butter (melted)

  • 4 large eggs, lightly beaten

  • 20 ounces frozen chopped spinach,

    thawed and squeezed dry

  • 1 ¼ cup finely chopped fresh mushrooms

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • ¼ teaspoon dried thyme or oregano leaves

  • 1 ¼ cup feta cheese crumbles

  • 2 tablespoons freshly grated parmesan cheese



  • Preheat oven to 400° F.

  • In a large bowl, combine the stuffing cubes, water, and butter. Stir until well combined.

  • After you have squeezed dry the spinach, chop it up even more than it was in the package so it isn’t stringy.

  • Add eggs and spinach. Stir to combine. Set aside.

  • In a sauté pan, heat 2 teaspoons olive oil. Add the onion and sauté until golden and tender, about 5 minutes.

  • Add the mushrooms and garlic and sauté for another 3 minutes.

  • Turn heat off and transfer the onion mixture to the spinach mixture. Also add the thyme leaves and feta. Stir until evenly mixed.

  • Shape into 50 – 60 one inch balls.

  • Place on 2 parchment paper lined cookie sheets.

  • Bake at 400° for 15 – 25 minutes, or until lightly browned and cooked through. Serve warm.


(click to download printable pdf)


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