Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tbsp butter or olive oil
- 4 tbsp finely- chopped onion
- ¾ lb veal , chicken , or turkey , finely minced
- 12 oz frozen or cooked spinach , squeezed and chopped
- ½ cup freshly grated Parmigiano Reggiano
- 1 pinch ground nutmeg
- 3 eggs
- Salt
Directions
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.