From the Cocktail Food Deck with a couple of my own variations (I like extra cheese!):
2 teaspoons olive oil
1 cup chopped onion
1/2 teaspoon kosher salt
pinch of pepper
1 10-ounce package froze, chopped spinach, thawed and squeezed to remove excess liquid
1 1/4 cups dry bread crumbs
1 cup grated smoked gouda
1/2 cup parmesan cheese
1 egg
3 tablespoons salted butter, melted
1/4 teaspoon nutmeg
Preheat oven to 350.
Heat oil in large nonstick skillet over medium heat.
Add onion and season with salt and pepper.
Cook until tender, 5 to 7 minutes.
Remove from heat.
Put spinach in a food processor, adding the onion, 1/2 cup of the bread crumbs and the remaining ingredients.
Process until combined and smooth.
Form mixture into 1-inch spheres and roll each sphere in remaining bread crumbs to coat completely.
Place on foil- or parchment-lined baking sheet.
Bake until hot and lightly golden, about 10 minutes.
Do not overcook, or they will get dry.
I made these a few days ahead of time and frozen them on a baking sheet. Once they were individually frozen, I put them in a freezer bag. I took them out to thaw the morning of the party and cooked them just before guests arrived.
The freezing worked great. I have made these before with no freezing and there was no difference in taste or texture.
2 teaspoons olive oil
1 cup chopped onion
1/2 teaspoon kosher salt
pinch of pepper
1 10-ounce package froze, chopped spinach, thawed and squeezed to remove excess liquid
1 1/4 cups dry bread crumbs
1 cup grated smoked gouda
1/2 cup parmesan cheese
1 egg
3 tablespoons salted butter, melted
1/4 teaspoon nutmeg
Preheat oven to 350.
Heat oil in large nonstick skillet over medium heat.
Add onion and season with salt and pepper.
Cook until tender, 5 to 7 minutes.
Remove from heat.
Put spinach in a food processor, adding the onion, 1/2 cup of the bread crumbs and the remaining ingredients.
Process until combined and smooth.
Form mixture into 1-inch spheres and roll each sphere in remaining bread crumbs to coat completely.
Place on foil- or parchment-lined baking sheet.
Bake until hot and lightly golden, about 10 minutes.
Do not overcook, or they will get dry.
I made these a few days ahead of time and frozen them on a baking sheet. Once they were individually frozen, I put them in a freezer bag. I took them out to thaw the morning of the party and cooked them just before guests arrived.
The freezing worked great. I have made these before with no freezing and there was no difference in taste or texture.
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