It doesn't get much better or easier than this recipe from The New York Cookbook by Molly O'Neill. A friend of mine bakes these and then keeps a bag of them in the freezer so she always has them on hand. I baked these the day before Easter, refrigerated them, and then brushed them with a bit of melted butter before warming them in the oven. They are a hit whenever you serve them.
1 10-ounce package frozen chopped spinach, thawed and drained
1 cup plain Pepperidge Farm stuffing
1/2 onion, chopped
2 eggs, beaten
4 tablespoons melted butter
1/4 cup freshly grated Parmesan
1/2 teaspoon salt
Combine all ingredients in food processor or by hand until well blended.
Form mixture into bite-size balls and place on a baking sheet.
Bake at 375° until heated through, 20-25 minutes. Serves 4. (The spinach balls can be frozen on the baking sheet. Defrost for 20 minutes before baking as above.)