Sformato di Ortica

• 2 lb 2 oz/1 kg tender spring nettle leaves (or spinach)

Wash the nettles under running water for at least half an hour. Boil (save water for soup) for 10–15 minutes until tender, drain well and chop. Melt the butter in a medium-sized pan and saute the nettles, garlic and salt for 5 minutes. Add pepper and nutmeg and put through a food processor or vegetable mill. Stir in the eggs and cheese and pour into a buttered souffle dish. Place in a bain mari