Makes about 2 cups
For: Vegetarian, turkey, chicken, lamb.
2 tbsp olive oil
50g bunch spinach, washed, stalks removed
1 onion, finely chopped
1 large fennel bulb, trimmed, finely sliced
2 stalks celery, finely chopped
1 clove garlic, finely chopped
¼ cup soft breadcrumbs, from day-old bread
2 tbsp grated parmesan
¼ tsp grated nutmeg
½ lemon, juice only
Heat olive oil in a large frying pan over medium-high heat.
Add spinach leaves and cook until wilted. Remove from heat.
When cool enough to handle, squeeze out excess liquid and roughly chop.
Place spinach, onion, fennel, celery and garlic in the bowl of a food processor and pulse until just combined.
Add ricotta, breadcrumbs and parmesan and pulse again.
Season to taste with grated nutmeg, salt, freshly ground black pepper and lemon juice.
Allow mixture to cool before using as stuffing.