Steam leaf spinach until soft, then crush or chop into small pieces.
Heat the butter and sauté the onions until translucent. Add breadcrumbs and steam well, without taking color. Add to the pureed spinach and cool.
Mix the parsley, flour, eggs, salt and nutmeg with the spinach to a thick paste (add a little flour if necessary) and let it rest for a few minutes.
In a saucepan, bring salted water to a boil. Spread some of the dough evenly on a wetted chopping board. Hold the board just above the saucepan and, using a kitchen knife, divide the capunet into 1/2 cm wide strips and drop them into the simmering water.When they rise to the surface, lift them out, drain, keep warm.
Sprinkle with cheese and bring to the table.
Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?