|Pancake||6 (Thin, 10 Inch)|
|Finely chopped onion||1⁄3 Cup (5.33 tbs)|
|Olive oil||3 Tablespoon|
|Ground veal/Other cooked meat||1⁄2 Pound, cooked|
|Frozen chopped spinach||10 Ounce, cooked, drained|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Bechamel||1 1⁄2 Cup (24 tbs)|
Cut pancakes into 2 1/2 inch squares; keep warm.
Cook onion in heated olive oil in a skillet about 3 minutes.
Add ground meat and cook until lightly browned.
Mix spinach with meat mixture; force mixture through medium blade of food chopper.
Mix egg, cheese, salt, pepper, and nutmeg with meat mixture until thoroughly blended.
Place about 1 tablespoon meat mixture on each pancake square and roll each into a sausage shape.
Arrange the filled cannelloni in a shallow buttered baking dish; cover with Bechamel Sauce.
Heat in a 375Â°F oven until golden brown.