1 small onion, finely chopped

1 tablespoon butter

2 (10-ounce) packages frozen spinach, thawed but not drained

1 large egg

1 cup Italian-style bread crumbs

1 cup or more shredded Romano cheese

Salt and pepper

If frying, about 3 cups olive oil

Optional: More shredded Romano; marinara sauce

Saute onion in butter until soft but not browned. Place in large mixing bowl with undrained spinach, egg,

bread crumbs, 1 cup Romano and salt and pepper to taste. Mix thoroughly. Let mixture sit 5 to 10 minutes to

allow dry ingredients to absorb moisture. Then form a 1-inch ball with mixture to see if ball holds its shape; if

it doesn't, add more Romano. Form remaining mixture into compact 1-inch balls, rolling in your palms to

make smooth; you should end with about 32.

If frying: Heat 1 inch of oil in a large deep skillet until moderately hot. Fry spinach balls in small batches

until golden brown, 3 to 6 minutes, turning once so they will brown evenly; do not overcook or spinach will be

dry. Drain on paper towels. Skim any drippings from oil between batches.

If baking: Preheat oven to 350 degrees. Arrange spinach balls on a baking sheet coated with nonstick