4 10 ounce packages of frozen, chopped spinach
4 cups Pepperidge Farm Herb Stuffing
2 large onions, diced finely
0.5 cups freshly ground flax seeds
1 cup almonds
2 garlic cloves, minced
1.5 cups melted margarine
1 teaspoon thyme
salt & pepper
Boil ground flax seed with 2 cups of water until mixture becomes thick (approx 20 minutes). Chop almonds in a food processor until they have the texture of parmesan cheese.
Cook and drain spinach well. Mix all ingredients together. Chill 2 hours or more. Roll into balls. Freeze until ready to use. When ready to serve, bake 30 minutes until golden.