6 c. fresh spinach
1/3 c. bread crumbs
1/4 c. Ricotta cheese
1 tsp. garlic, minced
1 egg
6 c. chicken broth
1 tbsp. butter, melted
1 tsp. dried sage
Parmesan cheese, grated

Preheat oven to 350°F. Wash and shake excess water from spinach. Cook over low heat until wilted, about 5 minutes. Coarsely chop, drain and squeeze as dry as possible.

In medium sized bowl combine spinach, bread crumbs, Ricotta, 2 tablespoons Parmesan cheese, egg and garlic. Mix well by hand and form into "fingers", 1/2x3-inches. 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 cheese. Bake 10-15 minutes at 350°F. Can be frozen and reheated for later use, if desired.

Submitted by: Judith Ryan