Cayettes With Spinach

1. 1

   Stack the spinach leaves one on top of another and cut into 1-inch slices.

2. 2

   Heat the olive oil in a skillet and, when hot, add the onions and scallions and cook for 1 to 1 1/2 minutes until the vegetables are softened but not brown.

3. 3

   Add the garlic, stir well, then add the spinach.

4. 4

   Saute, stirring, for about 2 minutes, until the spinach wilts but is still bright green.

5. 5

   Set aside to cool.

6. 6

   Place the chicken livers in the bowl of a food processor and process for about 10 seconds, until pureed.

7. 7

   Add the ground beef and pork, and process 5 to 10 seconds, just until mixed.

8. 8

   Set aside.

9. 9

   When the spinach mixture is cool, mix well with the meat and add the salt, pepper and nutmeg.

10. 10

    Preheat oven to 375 degrees.

11. 11

    Grease a roasting pan with the vegetable oil.

12. 12

    Wet your hands under cold water and form large spoonfuls of the meat-vegetable mixture into 12 equal-size patties.

13. 13

    Arrange the patties close together in the roasting pan and place in the oven for 25 minutes.

14. 14

    Serve two cayettes per person.

* Per serving · 4 servings · Values may vary.