When it comes to food, I often get bored easily. I like trying new recipes and using ingredients I’ve never cooked with before. Even when we go to a familiar restaurant, I typically choose whatever I haven’t tasted yet (with a few exceptions to that rule). There’s so much variety in the food world, and I think I have this subconscious goal of trying it all – maybe minus a few super weird foods.
But then there are those dishes that beg to be repeated. They’re too tasty, too simple or too crowd-pleasing to let that recipe card or cookbook collect dust. There are splatters and grease marks on the pages that make the print hard to read, but it doesn’t matter…because you’ve made that dish so many times that you wonder why you need the instructions at all anymore.
These Spinach Bites are one of those recipes. I think I first had them when my sister-in-law made them years ago for a family gathering, and they’ve made their appearance at almost every celebration since then. They were even requested by my 16-year-old niece for her birthday a couple months ago.
The concept for this appetizer is by no means original to me; there are a myriad of variations on this same theme. But below, you’ll find the version that I’ve made over and over again, making my own little adjustments along the way.
It’s definitely a recipe worth repeating.
Yields about 30 Spinach Bites
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
1 medium onion, finely diced
4 eggs, lightly beaten
¾ cups butter, melted and slightly cooled
¼ teaspoon kosher salt
½ teaspoon garlic salt
½ cup grated Parmesan cheese
2 cups herb-seasoned stuffing mix (such as Pepperidge Farm)*
Add all the ingredients to a large bowl. Stir together until everything is fully incorporated.
Cover and chill in the refrigerator for at least an hour. When you’re ready to bake, preheat the oven to 350 degrees. Shape the mixture into 1-inch sized balls and place on a cookie sheet.
Bake for 18-22 minutes, or until warm through and slightly browned. Serve immediately, or store in an airtight container in the fridge or freezer. Re-warm in a low-temperature oven.
*Make sure to use the crumb-style stuffing mix, not cubes.