Boil the spinach and pass it through a fine colander. Beat up two
eggs, add salt and pepper, and mix enough spinach into them to make
them green. Put a little olive-oil into a frying-pan, and when it is
thoroughly heated (but not boiling), pour a little of the egg, turning
the pan about so that the pancake should be as thin as a piece of
paper and dry. Toss if necessary. Take it out; repeat with the rest of
the egg. Then take the pancakes, place them one on top of the other,
and cut them into pieces the width of a finger and about two inches
long. Fry them in butter, and grate a little Parmesan cheese over
them. They make a very nice garnish.