2 pounds fresh spinach
1 cup plain thick yogurt
2 onions, thinly sliced (red or sweet are very pretty)
4 cloves of garlic, finely chopped OPTIONAL
2 tablespoons fruit olive oil
salt and pepper to taste

Wash spinach and cut into small pieces. Fry onions and garlic in oil until just tender and slightly golden. Add spinach and saute together over medium heat until cooked. Let it cool down completely in the refrigerator.

Add salt and pepper to yogurt to taste and beat well until the yogurt is a free-flowing liquid. Add spinach to yogurt and mix well. The mix should be thick and homogeneous. This delicious side-dish is now ready to serve.

A hearty version of spinach bites. For best appearance, you need to chill overnight BEFORE baking, and they may be frozen after baking. For party food, serve with a spicy mustard.

2 12 oz packages frozen, whole leaf spinach, thawed, squeezed dry and chopped
2 cups crushed herb stuffing mix OR seasoned coarse dry Italian bread crumbs
1 cup Parmesan cheese
4 eggs, beaten
4 green onions, chopped
1/2 pound bulk pork or turkey Italian sausage, cooked and drained
OR 1 cup chopped seitan/ wheatmeat sausage with 2 fruity tablespoons olive oil
You can add a bit of crushed garlic if you are not going to freeze them

Combine all ingredients except sausage or seitan in a large bowl. If using pork sausage, remove casings from sausage and cook until no longer pink, crumbling with a fork, about 4 minutes. Add sausage and drippings to spinach mixture and combine well.

Shape into about 72 one inch balls and place on baking sheet. Cover and chill overnight. Preheat oven to 350 degrees. Bake until golden, about 15 minutes. Serve hot.

May be frozen after baking. If frozen, reheat frozen at 325 for 12 min.