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1
Preheat oven to 350 degrees.
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2
Cook spinach.(An easy way is to microwave washed, lightly dampened spinach 1 minute at a time, stir and microwave another minute if necessary). Chill spinach.
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3
Put ricotta cheese in a sieve to drain away all excess liquid.
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4
Completely squeeze all water out of cooled spinach (press in a colander, then squeeze through a clean kitchen towel) to achieve 2 cups tightly packed, squeeze-dried spinach.
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5
Break spinach up in a mixing bowl.
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6
Add salt, pepper,nutmeg, drained ricotta cheese, parmesan cheese, flour, eggs, and chilled butter and mix with a wooden spoon.
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7
Transfer spinach mixture to a lightly greased baking pan.
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8
Cover with foil and bake for 20 minutes.
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9
Remove from oven and stir mixture in pan. Return to oven for another 25 minutes.
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10
Remove from oven and stir again.
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11
Cover and let sit for about 15 minutes to cool down.
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12
When cool, put covered pan in refrigerator.
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13
When mixture is cool enough to handle, roll into golf-ball-size dumplings in the palm of your hand.
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14
Freeze until ready to serve or keep in the refrigerator for a few days.
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15
To serve, reheat dumplings at 350 degrees for about 5 minutes or microwave on high for about 1 minute per dumpling.
