Meat And Spinach Filling

Let's Cook

1. Step 1.

   Heat in a medium skillet over medium-high heat: 2 tablespoons butter or olive oil

2. Step 2.

   When the butter or oil is hot, add: 8 ounces ground veal or lean pork

3. Step 3.

   Cook, stirring often and breaking up the ground meat, until the mixture is browned and cooked through, 4 to 5 minutes. Stir in: ¼ cup dry white wine

4. Step 4.

   Bring to a boil, scraping up the browned bits on the bottom of the skillet. Remove from the heat and let cool. Combine in a bowl: ½ cup chopped frozen spinach, thawed, drained, and squeezed dry; 2 large eggs; ¼ cup fresh bread crumbs, lightly toasted; ½ cup grated Romano or Parmesan (2 ounces); 2 teaspoons finely chopped parsley; ½ teaspoon dried basil, marjoram, or oregano; 1 garlic clove, minced; Salt and black pepper to taste

5. Step 5.

   Stir in: Enough stock or broth, cream, or gravy to form a stiff paste

6. Step 6.

   The filling can be covered and refrigerated for up to 2 days.