Spinach Balls

8 oz pkg Pepperidge Farm Herb Stuffing Mix

1/2 cup grated Parmesan cheese

1/2 tsp thyme

1/2 tsp salt

1/2 tsp garlic salt

2 sticks melted butter

4 eggs beaten

1 med onion finely chopped

2 16 oz pkgs frozen chopped spinach  (cooked & drained)

Mix all ingredients; chill 1 hour or more (can be made 1-2 days ahead of time).  Roll into balls (they can be frozen at this point to cook later).  Bake 350 degrees on greased cookie sheet 20-25 minutes or until browned and firm.

Here are my changes:  I usually double the recipe and use large onions coarsely chopped, garlic powder increasing it to 1 tsp or to taste & increasing the salt to 1 tsp.  I also use more Parmesan to taste.  Make sure you use Pepperidge Farm's HERB Stuffing, not the cornbread stuffing.