1 c. cooked, drained, chopped spinach (or 10 oz. frozen, cooked, drained and chopped)
1 1/2 c. Ricotta cheese
1 c. Italian-seasoned bread crumbs
2 eggs, beaten
1/4 c. Parmesan cheese
1/4 c. minced scallions
1 tbsp. basil
1/4 tsp. nutmeg
1 clove garlic, minced or pressed
1/2 tsp. salt
Flour

Drain cooked spinach very dry. Combine with all ingredients, except flour. Refrigerate 1 hour. Bring saucepot half full of salted water to a simmer. Drop spinach cheese mixture by tablespoons into flour and roll each lightly into 3 inch long fingers. Drop these "fingers" into the barely simmering water. When they rise to the top, remove with a slotted spoon (approximately 3 to 5 minutes). Transfer to a warm square dish. Cover with your favorite tomato sauce. Bake in a 350 degree oven for 20 minutes. Makes 12 to 14 "fingers". Serves 4 to 6.