recipe from George Moran, Chef at Riccardo’s Studio via Beulah Karney’s Monthly Cook Book, Vol. 2, No. 2,
chop and drain 1 cup cooked spinach
combine with 3 eggs, 2 tablespoons oil, 1/2 teaspoon salt
add 2 cups flour or more, if needed to make a dough that will roll
roll 1/8″ thick using enough flour to keep dough from sticking. cut in 1/4″ strips, drop in salted boiling water. cook from 8 to 10 minutes. drain. place in individual (oiled) casseroles, top with grated Parmesan cheese, paprika and butter. heat in hot oven (500 degree F) or under broiler until brown.