Stuffed Monster Heads
It is amazing how even the most innocuous recipes can be transformed for Halloween. These are my legendary spinach balls, and they taste great. Kids love them, particularly when they are given a gross name. Make sure to use fresh bread crumbs rather than dried bread crumbs for the best results. My taste testers preferred the mixture of cheeses described below, but you can use any proportion of the cheeses that you prefer, even using just one cheese.
20 ounces frozen chopped spinach
8 slices white bread
2 eggs, beaten
1/2 cup butter or margarine, melted
1/3 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1/4 cup grated Asiago cheese
1 teaspoon dried thyme
2 cloves garlic, minced
8 shallots, minced
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
Thaw the spinach and drain. Squeeze out all of the moisture. Lightly toast the bread until golden brown. Let cool and place in a blender or food processor and blend until finely crumbed. Combine all of the ingredients in a large bowl and chill for three hours or overnight. Form into balls and place on a greased cookie sheet. Balls can be covered and refrigerated at this point for up to twelve hours. Bake at 400 degrees for 12-15 minutes, or until golden brown.
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