top of page

What to Do with All Those Greens?

What to Do with All Those Greens?

How about trying a Spinach Ball aka Green Ball? Thank you to Rhonda Melendez who submitted this recipe as a way to use up those greens.

3 bags (1 lb) of sautéed spring mix , spinach or greens

(I used the Wellspring Garden Spring Mix and Arugula)

6 eggs

1 cup of bread crumbs,

1 cup of pecorino, parmesan or romano cheese,

salt to taste (optional)

1 Tbsp. Herbes de Provence* (or to taste).


1 Tbsp. Dried Italian Herbs


1/4 cup Fresh Herbs of your choice

I don’t add salt because of the cheese and the sauce I serve to accompany the spinach balls.

The above recipe contents can be combined and formed into fist size balls (hence the name ) or for ease, can be spread into a casserole and baked.

Bake at 350 F until it has “risen” (puffed a bit is more like it!) and until a knife comes out clean…about 20 minutes.

I generally serve this on a light “bed” of pasta sauce or finely chopped tomatoes, onions, garlic and basil that has been sau-téed in olive oil until the juices of the tomatoes have released.

bottom of page