Wash the spinach thoroughly, cook only in the water left on the leaves. Drain well, pressing between 2plates is a quick method. Chop the spinach. Beat the eggs and add them to the Parmesan, nutmeg and breadcrumbs. Add the spinach and season with salt and freshly ground black pepper.
Shape into polpette (rissoles) and fry in the olive oil until golden, about 4 minutes.