INGREDIENTS:

3 Tbsp. olive oil or vegetable oil

1 large onion, chopped

2 to 4 cloves garlic, minced

2 pounds fresh spinach, stemmed, cooked, chopped, and squeezed dry

1 c. matza meal or fine dried bread crumbs

 3/4 tsp. table salt

Ground black pepper to taste

1/2 tsp. nutmeg

3 large eggs, lightly beaten

¼ c. grated parmesan

Vegetable oil for frying

Lemon wedges for serving

 In a large skillet, heat the olive oil over medium heat. Add the onion and the garlic and sauté until soft and translucent, about 5 minutes. Remove from the heat and add the spinach, matza meal, salt, pepper, and the nutmeg. Stir in the eggs. Stir in the parmesan.  If the mixture is too loose, add a little more matza meal.

 Shape the spinach mixture into patties. In a large skillet, heat a thin layer of oil over medium heat. In batches, fry the patties, turning, until golden brown, about 3 minutes per side. Drain on paper towels. Serve warm, accompanied with lemon wedges.