• Tear the bread into small chunks and blitz it to fine breadcrumbs in a food processor. Tip the crumbs into a bowl and add the milk. Stir to combine then leave it to absorb the milk while you prepare the spinach.
• Add the spinach to a large pan on a medium-low heat. Cover with a lid and let the spinach wilt. You can add 1 tablespoon of water to help it along if it needs it. Stir the spinach every so often until it’s completely wilted.
• Transfer the spinach to a colander and run it under cold water until cold. Squeeze as much water out of the spinach as possible then finely chop it on a cutting board.
• Add the spinach to a large mixing bowl with the breadcrumbs, eggs, grated cheese, flour, nutmeg and a good pinch of salt and pepper. Mix everything together until combined. The mixture should be sticky but if it feels very wet you can add another 1-2 tablespoons of flour.
• Sprinkle some semola on a large plate. Using wet hand shape a walnut-sized ball of the mixture into an oval-shaped dumpling and place on top of the semola.
• Continue to shape all the strangolapreti until the mixture is finished (you’ll need to wet your hands a couple of times as you go).

Bringing it all together

• When your Strangolapreti are assembled and your water is boiling get started on the sauce.
• Add the butter to a large frying pan on a medium-low heat. Add the sage and let it simmer gently.
• Once the butter has melted add the strangolapreti to the boiling water (you may need to do this in 2 batches depending on the size of your pot).
• Once they float to the top transfer them straight to the sauce using a slotted spoon. Toss the strangolapreti in the butter and sage for 1-2 minutes then serve in bowls with an extra grating of cheese.