|Egg||1 , well beaten|
|Finely chopped spinach||1⁄4 Cup (4 tbs)|
|Finely chopped almonds||1 Tablespoon, unblanched|
|Garlic||1⁄4 Clove (1.25 gm), minced|
|Black pepper grains||To Taste|
Mix all ingredients thoroughly in a bowl.
Meanwhile, heat a griddle or heavy skillet until moderately hot.
Lightly butter the griddle.
Spoon the batter onto it, spreading to make a round about 7 inches in diameter.
Bake until lightly browned, about 3 minutes; turn and brown second side.
Using hors doeuvre cutters (1/2 inch in diameter), cut out shapes from the griddlecake.
Serve a spoonful in each serving of soup.