Olivolis

• 1/2 loaf sour French bread (several days old)
• 1 small bunch parsley
• 2 Tbsp. minced onion
• 1/8 tsp. garlic salt
• 1 pkg. frozen spinach
• 2 eggs, beaten
• 1 c. grated Italian cheese
• salt and pepper to taste
• 1/2 c. ripe olives, chopped (may omit)

1. Cook spinach partly and put through food grinder alternately with slices of French bread and parsley.
2. Add beaten eggs, cheese, ripe olives, salt and pepper, onion and garlic salt.
3. Mix well using hands, form a tablespoon of the mixture into cylinders about 1-inch thick and 2-inches long.
4. Place on wax paper, cover with towel and store in refrigerator overnight.
5. When ready to serve, bring salted water to a boil in large saucepan.
6. Drop in olivolis, spacing so they are not crowded.
7. When done, they will come to the top of the water.
8. Lift out with a slotted spoon to drain and put them in a shallow casserole or chafing dish to keep warm.
9. Serve with meat olive sauce.

bread, parsley, onion, garlic salt, frozen spinach, eggs, italian cheese, salt, ripe olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=533610 (may not work)