Spinach and Cheese Cakes

Nate doesn't like the nutmeg in these, so I omit it when I make this recipe.

2 pkg. frozen chopped spinach, 10 ounces each
3 TB olive oil (1 for onion, 2 to fry cakes)
1 small onion, chopped
1/2 cup Italian bread crumbs
1/3 cup grated Parmigiano-Reggiano
1 egg, beaten
1/4 tsp freshly ground nutmeg
Coarse salt and freshly ground pepper

Defrost spinach in microwave. Wring spinach dry by nesting in a kitchen towel and twisting towel over the sink until spiach has given off all its liquid. Place spinach in the food processor and pulse until finely chopped then transfer to a mixing bowl. Heat a nonstick skillet over medium heat; add oil and onion and saute the ontion until soft, about 5 minutes. Add onion to spinach in bowl and return pan to stovetop. Turn off heat.

Add remaining ingredients to spinach: bread crumbs, cheese, egg, nutmeg, salt and pepper. Combine mixture with a fork, then form into 3-inch patties. Set aside.

Add 2 TB oil to pan and set cakes in to cook. Work in 2 batches if necessary. Cook cakes 3 minutes on each side, or until browned.

Recipe Source: Rachael Ray (http://www.foodtv.com/)