10 oz. pkg. fresh spinach
1 1/4 lbs. ground veal, pork or beef or a combination of all three
1/2 c. bread crumbs
Salt to taste
1 1/2 tsp. pepper
1/4 tsp. nutmeg
1/2 c. coarsely chopped celery
1/2 c. loosely packed parsley
1/4 c. milk
1 clove garlic, minced
1 tbsp. butter
1/2 c. finely chopped onion
2 eggs
3 slices bacon

Preheat oven to 350 degrees. Rinse spinach in cold water and remove any tough stems. Place in a saucepan and cover. It is not necessary to add water as the spinach will cook in the water clinging to the leaves. Cook about 2 minutes, stirring once or twice. Transfer to a colander, rinse with cold water, drain, press with hands to extract moisture and chop.

Put the meat in a mixing bowl, add the spinach, bread crumbs, salt, pepper and nutmeg. Blend the celery, parsley and milk in a blender and add to meat mixture. Add garlic. Cook onion in butter until wilted and add to meat mixture.

Add eggs and blend well with hands. Shape and place in a baking pan, cover with bacon and bake 1 1/4 to 1 1/2 hours. Pour off fat and let stand 20 minutes before slicing. Serve, if desired, with tomato sauce. Yields: 6-8 servings.