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.
Ingredients
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6 ½ ounces dried stuffing cubes
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1 1/3 cups hot water
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6 tablespoons butter (melted)
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4 large eggs, lightly beaten
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20 ounces frozen chopped spinach,
thawed and squeezed dry
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1 ¼ cup finely chopped fresh mushrooms
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1 small onion, finely chopped
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2 cloves garlic, minced
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¼ teaspoon dried thyme or oregano leaves
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1 ¼ cup feta cheese crumbles
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2 tablespoons freshly grated parmesan cheese
Directions
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Preheat oven to 400° F.
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In a large bowl, combine the stuffing cubes, water, and butter. Stir until well combined.
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After you have squeezed dry the spinach, chop it up even more than it was in the package so it isn’t stringy.
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Add eggs and spinach. Stir to combine. Set aside.
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In a sauté pan, heat 2 teaspoons olive oil. Add the onion and sauté until golden and tender, about 5 minutes.
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Add the mushrooms and garlic and sauté for another 3 minutes.
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Turn heat off and transfer the onion mixture to the spinach mixture. Also add the thyme leaves and feta. Stir until evenly mixed.
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Shape into 50 – 60 one inch balls.
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Place on 2 parchment paper lined cookie sheets.
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Bake at 400° for 15 – 25 minutes, or until lightly browned and cooked through. Serve warm.
