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Recipe courtesy of Woman’s Day magazine

2 lbs fresh spinach, trimmed and washed
1 medium onion, chopped
3 eggs, lightly beaten
1 cup grated gruyere cheese
1 cup breadcrumbs
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter

Set large pot of water to boil and salt it. When it boils, add spinach and onion and cook for about a minute, until spinach wilts. Drain thoroughly and cool a bit. Squeeze dry. Chop spinach and onion and place in large bowl, along with eggs, cheese and breadcrumbs. Mix well, then add salt and pepper. Form spinach mixture into small croquettes, about 1/4 cup each for a total of 16. Let stand 5-10 minutes before frying. Let come to room temperature before cooking. Place oil and butter in large nonstick skillet over medium-high heat in batches (so they won't touch each other when they cook), add croquettes to the skillet. Adjust heat so they brown without burning, about 3-4 minutes; turn and brown other side, about 3-4 minutes. Continue until all croquettes are cooked. Serve hot or at room temperature.

Sweetnicks’ Notes: So, so good, a definite repeater.