1 breast of veal (3 lbs.)
A little olive oil
1 c. Ricotta cheese
1 egg, slightly beaten
1 (10 oz.) pkg. chopped spinach (defrosted and drained)
1 onion, chopped
1/4 tsp. nutmeg
Salt and pepper to taste

Make a slit in veal (pocket). Lightly coat with olive oil.

Combine cheese, egg, spinach, onion and spices and stuff veal pocket. Place in roasting pan and bake 1 1/2 hours (30 minutes per pound). Serve with oven baked potatoes, onions and carrots.