Reviewed: Nov. 21, 2009

I'd been looking for this recipe for a while after having leftovers of these at a friends house. Turns out though I prefer them reheated leftovers then fresh out of the oven!

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LFEAUTO

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Oakland, Iowa, USA

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Reviewed: Oct. 28, 2009

I make these all the time and almost never get any because they are gone before I have a chance. The only thing I do different is season the mixture with minced garlic, garlic powder pepper. I also sautee bacon and onions then mix them in the mixture. It comes out awesome. One time I also added ground beef and that turned out well too.

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SoldiersWife

Cooking Level: Expert

Home Town: Savannah, Georgia, USA

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Reviewed: Oct. 28, 2009

Made these with a box of chicken stuffing that had been lurking in my cabinet for a year. They were so good I caught my cat eating one, but since she's gluten-intolerant I had to tear it away from her. Very nice.

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trepto

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Reviewed: Aug. 22, 2009

Easy to make and went over well for an appetizer at holiday time! I might even consider making these into larger pancake sizes and serving them as a side dish.

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CarrieHansen

Cooking Level: Intermediate

Home Town: Central City, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jul. 2, 2009

Not very spinachy tasting. Bland. And very dry (even though I took them out of the oven prior to the 20 minutes listed in the directions).

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UTOPIACHICK2004

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Reviewed: May 26, 2009

I found these quite bland - definitely use sharp cheese and don't be afraid to spice them up a bit more - I'll put in crushed garlic and a heap more herbs next time.

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Deborah K

Cooking Level: Intermediate

Living In: Auckland, Auckland, New Zealand

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Reviewed: May 12, 2009

Really good....however they are perfectly baked at 15 mins.

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Susieq

Cooking Level: Expert

Living In: Boiling Springs, North Carolina, USA

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Reviewed: Apr. 12, 2009

I would make the balls a bit smaller than walnut size - perhaps hazelnut and bake them for about 10 -13 minutes.

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Julie

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Reviewed: Mar. 26, 2009

I have been making this recipe for years. I freeze them in a container lined with wax paper and bake when needed. I keep them on hand for last minute party guests. These always go quickly even with the youngsters.

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mwhitejasp

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Reviewed: Mar. 22, 2009

If I could give 4 1/2 stars I would. These were just a little dry for my taste. I think if I made them again I would reduce the amount of stuffing.

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Sabrina

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Reviewed: Mar. 17, 2009

Wow, these were incredible! I made a double batch hoping to get some green leafy vegetables into my 2 yr old daughter. No luck with that, but boy did my husband and I enjoy them! In fact, I hesitate to make them again because I could not stop popping them. They are somewhat time-intensive in that you have to get all the liquid out of the spinach, which is a pain, and then there's the rolling. But, oh, the finished result is worth it!

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Diane442

Cooking Level: Intermediate

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Reviewed: Mar. 11, 2009

I thought these were ok. I tried to use bread crumbs instead since no stuffing, only used 1 cup and 2 eggs. My 1 year old ate a few and my 3 year old didn't want to try them (which happens with everything). I will try it again, but with changes from other reviews.

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JDSTEWS

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Reviewed: Jan. 30, 2009

I used this recipe as a loose guide. My changes: 1/2 C Parm- 1/4 C Chevre- 1/4 C Feta. 1/3 C melted Earth Balance margerine- 1/3 C Olive oil. 1 teaspoon Garlic powder-1/2 teaspoon pepper. 1 Cup italian bread crumbs.

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TigerLillies

Cooking Level: Intermediate

Living In: Media, Pennsylvania, USA

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Reviewed: Nov. 14, 2008

The taste was pretty good, but no other family member wanted them. They smelled great cooking, but definitely cooled off too quickly for my little ones. They wouldn't touch them unless they were warm. I tried them because I needed some vegetarian apt. for Thanksgiving...will keep looking.

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GGRASLEY

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Nov. 14, 2008

My family loves this recipe and I have to make it every Thanksgiving. Some put turkey gravy on them and some like them with my homemade spaghetti sauce. I like them just by themselves. So many ways to enjoy them!

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Katinaleen

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Reviewed: Nov. 8, 2008

Made these as an appetizer for a party last week- double the recipe they go fast! Really delicious~ thanks Jen!

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eileen

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Queens, New York, USA

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Reviewed: Sep. 27, 2008

Delish!!! I like making these with other cheeses like cheddar and mozzarella too. I put all the ingredients into the food processor and whir them together - super fast, super easy, and super yummy!

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PATRINCIA

Cooking Level: Expert

Home Town: Queens, New York, USA

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Reviewed: Sep. 2, 2008

This was an enjoyable appitizer. Next time I will cut the garlic powder in half, it was a little strong. Everybody at the party seemed to like these.

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norm

Cooking Level: Intermediate

Living In: Thomaston, Georgia, USA

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Reviewed: Aug. 10, 2008

My Gram always makes these for christmas and thanksgiving. I made them to take to a picnic this summer. Everyone thought they were delicious (even the kids). I enjoy any way to get the kids to eat spinach. Also they were good for a picnic because leaving them sit out for the afternoon didn't affect them at all.

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