Step 1: Preheat oven to 370°F (200°C) and line a non-stick baking sheet with parchment paper. 

Step 2: Place the trimmed and washed spinach leaves in a large mixing bowl and cover with boiling water. Cover the bowl with a lid and set aside for 3 minutes. 

Step 3: Once the spinach has sat for 3 minutes, rinse the spinach with cold tap water. Drain and using your hands squeeze out all the remaining water. You should measure 2/3 cup (160 g) of packed cooked spinach leaves. 

• If you are using frozen spinach, defrost, and measure out 2/3 cup.

Step 4: Place the cooked spinach on a chopping board and finely chop. Transfer into an empty mixing bowl.

Step 5: Add beaten eggs, grated cheese, fresh herbs, salt, garlic powder, almond flour, and psyllium husk (or panko gluten-free crumbs) and combine with a spoon until it forms a batter from which you are able to form balls.

• If too moist, add slightly more almond flour or crumbs until easy to roll a ball with your hands.

Step 6:  Form the spinach cheese balls (one ball is about 1 tablespoon of batter) and place each one on the baking sheet, leaving a half-thumb between each bite. You should be able to make approximately 22 spinach balls

Step 7: Bake for 20-30 minutes or until the balls are golden on the top.

Step 8: Serve warm with dips like sugar-free tomato sauce, guacamole, mustard, or tzatziki.