6 c. fresh spinach or 1/2 c. frozen chopped, drained (1/2 of 10 oz. pkg.)
1/3 c. bread crumbs
1/4 c. full cream Ricotta cheese
1 tsp. crushed garlic
1 egg
1 1/2 qts. chicken broth (6 c.)
1 tbsp. melted butter
1 tsp. dried sage
Grated Parmesan cheese

Preheat oven to 350 degrees. If using fresh spinach, wash and shake excess water. Cook over low heat until wilted, about 5 minutes. Coarsely chop, drain and squeeze as dry as possible. For frozen, defrost, drain and squeeze dry.

In medium bowl combine spinach, bread crumbs, Ricotta, 2 tablespoons Parmesan cheese, egg and garlic. Mix well by hand and form into "fingers", 1/2 x 3 inch. Place on platter until all are made.

In medium saucepan bring chicken broth to boil, gently place fingers in broth and cook until they float, about 2 minutes. Remove with slotted spoon and place in buttered 9x13 inch baking dish. Drizzle with melted butter and sprinkle with sage and more Parmesan. Bake 10-15 minutes. Can be frozen and reheated for later use if desired.