Inn Serendipity Spinach Balls
The scent of these flavorful nibbles cooking in the oven often welcomes B&B guests as they check-in. Although they taste like they're freshly made, they're made in big batches during the summer when the greens are at their ripest, most abundant stage. The spinach balls are then frozen, and popped into the oven as needed all winter long ~ Lisa Kivirist
2 ½ c. cooked and cooled spinach or Swiss chard, finely chopped and tightly packed. Be sure to squeeze out as much water as you can. If using frozen spinach, this is about two 10 ounce packages.
2 c. seasoned stuffing mix
1 c. grated Parmesan cheese
6 large eggs, lightly beaten
¾ c. butter (1 ½ sticks) softened
½ t. salt
About the cook: Lisa Kivirist is innkeeper at Inn Serendipity B&B and author of ECOpreneuring, Rural Renaissance and Edible Earth.