Spinach-Pecan Nuggets

12 ingredients
9 steps

Ingredients

  • 2 (8 -10 ounce) packages frozen chopped spinach, thawed & very well-drained
  • 1 cup grated parmesan cheese
  • 6 eggs
  • 2 cups herb stuffing mix, seasoned & partly crushed
  • 34 cup butter, room temperature
  • 2 diced onions
  • 14 teaspoon celery salt
  • 12 teaspoon italian seasoning
  • 14 teaspoon basil (I substituted lots of fresh chopped basil, plus some fresh oregano)
  • 14 teaspoon pepper
  • 1 12 cups chopped pecans
  • olive oil, to grease cookie sheet or aluminum foil

Directions

  1. 1
    Preheat oven to 350 degrees F. Lightly oil cookie sheet or foil.
  2. 2
    Mix spinach, cheese, eggs & stuffing.
  3. 3
    Add butter, onion, seasonings & pecans and mix thoroughly.
  4. 4
    Shape into quarter-sized balls.
  5. 5
    Baked on cookie sheet (oiled, or lined with oiled foil) at 350 degrees F for 20 minutes.
  6. 6
    (In my oven, when baking the entire batch of nuggets, it took longer--about 32 minutes--to get them done to the degree I wanted, with some small spots of browning on the nuggets.)
  7. 7
    Serve hot.
  8. 8
    Can prepare ahead & freeze after baking.
  9. 9
    To reheat, take out of freezer & heat 20 minutes at 350 degrees F.

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