4 Serves
35 Mins
Thaw the spinach completely and drain any excess liquid, then use a chef's knife to finely chop the leaves to ensure a uniform texture.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
3 mg / 15 mgVitamin K
549 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
426 µg / 400 µgCalcium
451 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
168 mg / 420 mgPhosphorus
393 mg / 1,250 mgPotassium
1247 mg / 4,700 mgSodium
2307 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
94 µg / 55 µgFiber
6 g / 28 gSugar
12 g / 50 gSaturated Fat
14 g / 20 gCholesterol
65 mg / 300 mgCaffeine
0 mgNet Carbs
92 gAlcohol
0 g
In a mixing bowl, combine the softened butter with the prepared spinach until well incorporated.
In a separate bowl, whisk the eggs, then fold in the herb seasoned stuffing mix and the white cheese until a cohesive dough forms.
Combine the spinach-butter mixture with the stuffing mixture, blending thoroughly. Shape the mixture into uniform balls using your hands.
Place the balls on a baking sheet and bake in a preheated oven at 188°C for approximately 10 to 15 minutes until golden brown.
0
g0
g13
g
