14 oz. fresh spinach
2 tablespoons olive oil
1 cup onion, finely chopped
1 teaspoon garlic, finely chopped
2 tablespoons butter
1.1 lbs. pork, ground twice
2 chicken livers
5 tablespoon freshly grated parmesan cheese
½ teaspoon oregano
Salt
Freshly ground black pepper
Green pasta dough (can be purchased in supermarkets or delicatessens)
Béchamel sauce or tomato sauce
Method: Preheat oven to 400°F. Cook the spinach in boiling water; drain well, then squeeze out all excess moisture. Chop finely and set aside. Heat the olive oil in a stainless steel skillet. Add the onion and garlic. Cook over medium heat, stirring frequently, until soft; do not brown. Stir in the spinach. Cook until all moisture has evaporated. Transfer to a large mixing bowl. In the same skillet, melt 1 tablespoon of the butter. Add the pork and brown. Add the onion and spinach mixture; set aside.
Melt the remaining butter. Add the chicken livers and cook until lightly browned but still pink inside.
Chop the livers coarsely and add to the spinach mixture. Add the parmesan cheese and oregano; mix well and season with salt and pepper to taste. Spoon the filling lengthwise down the centers of the pasta rectangles. Roll the pasta around the filling to form cylinders. Place in a buttered baking dish. Cover with Béchamel or tomato sauce (see index) and bake in preheated oven for 20 minutes. Serves 4