Spinach Balls

Submitted by Naomi Snider

1/2 cup sesame seeds
20 ounces frozen chopped spinach (that's two 10 oz. packages in boxes)
2 cups seasoned croutons
1 cup freshly grated Parmesan cheese
4 eggs -- lightly beaten
3/4 cup butter -- at room temperature
1/2 teaspoon freshly ground white pepper (I used black pepper)
1/4 teaspoon grated nutmeg

Heat heavy skillet over medium heat; add sesame seeds. Cook, stirring
constantly, until seeds are golden, 2 to 3 minutes. Heat spinach in
dry pan. (This helps to dry the extra water from the spinach, so you
don't have to squeeze it out :) .)

Grind croutons into fine crumbs in food processor. Mix well the
spinach, bread crumbs, cheese, eggs, butter, pepper and nutmeg.

Shape mixture into small balls, about 1 rounded teaspoonful each.
Roll in sesame seeds to coat lightly. (If you don't have sesame
seeds, it's not crucial to do this step, they taste fine without
them.)

Freeze in a single layer on waxed paper-lined baking sheets. Transfer
to airtight containers. Freeze for up to 4 to 6 weeks. (This just
means that they CAN be frozen successfully, and you can just bake the
amount you need, but if you want to cook them right away just omit
this step.)

To serve, heat oven to 350F. Place spinach balls on ungreased baking
sheet. Bake until firm, 10 to 15 minutes. (I have baked them freshly
made and from frozen stage, it didn't seem to make any difference in
the baking time.)

Enjoy!

Yield: 50 spinach balls