NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- butter or olive oil, or olive oil3 tbsp
- onion, finely chopped4 tbsp
- veal, chicken, or turkey, or chicken or turkey; finely minced3/4 lb
- frozen or cooked spinach, frozen or cooked; squeezed and chopped12 oz
- parmigiano-reggiano, freshly grated1/2 cup
- nutmeg, ground1 pinch
- egg3
- salt
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Heat 3 tablespoons of olive oil in a small frying pan and soften the onions in it until translucent, about 7 minutes.
Add the minced meat and cook, stirring constantly, until any trace of pink has gone and all liquid has evaporated.
Remove from the heat and stir in the chopped spinach, Parmesan cheese, and nutmeg.
Season to taste.
Beat the eggs and mix them into the meat mixture.
Refrigerate or cool to room temperature while you roll the dough.
Region evidence: no stated origin (basic dish)
