Thaw the spinach and squeeze it inside a kitchen towel until completely dry. This prevents watery filling.

In a bowl, mix the dry spinach, parmesan, cream cheese, and mozzarella until it forms a cohesive dough.

Roll the cheese mixture into 12-15 individual stick shapes. Place on a parchment-lined baking sheet and freeze for at least 1 hour.

Set up a breading station: flour in one bowl, beaten eggs in another, and panko mixed with Italian seasoning in a third.

Take the frozen sticks and coat them in flour, then egg, then breadcrumbs. Dip back into the egg and again into the breadcrumbs (double breading).

Freeze the fully breaded sticks for another 30 minutes while you heat vegetable oil to 350°F (175°C) in a deep pot.

Fry the sticks in small batches for 1.5 to 2 minutes until golden brown and crispy. Drain on paper towels and serve hot.