|Frozen chopped spinach||10 Ounce (One 10 Ounce Package)|
|Small curd cream style cottage cheese||1⁄2 Cup (8 tbs)|
|Snipped parsley||1 Tablespoon|
|Egg||1 , beaten|
|Fine dry bread crumbs||1⁄3 Cup (5.33 tbs)|
|Lean ground beef||2 Pound|
|Tomato sauce||4 Ounce (Half Of An 8 Ounce Can)|
|Dry red wine||1⁄4 Cup (4 tbs)|
|Chopped green pepper||2 Tablespoon|
|Chopped onion||2 Tablespoon|
Cook spinach according to package directions; drain well.
Combine drained spinach, cottage cheese, parsley, and the dash salt; mix well and set aside.
In a bowl combine egg, crumbs, and the remaining salt; add beef and mix well.
On waxed paper form meat mixture in 16 thin patties, 3 inches in diameter.
Place about 2 tablespoons of the spinach filling on each of 8 patties; top with remaining patties and seal edges well.
In skillet brown half the filled patties at a time.
Set patties aside.
Discard excess fat.
In same skillet combine tomato sauce, red wine, green pepper, and onion.
Return burgers to skillet; spoon some sauce over.
Cover and simmer 15 to 20 minutes.
Remove burgers to a serving platter; pour sauce over. (If desired, boil the sauce down to thicken.)