INGREDIENTS
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12 large spinach leaves – the larger the better as it makes the job easier
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1 onion
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4 cloves garlic
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300g mushrooms
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100g breadcrumbs
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Handful of fresh parsley, thyme and oregano
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1 egg
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Tip of a chilli pepper
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Olive oil
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Salt
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For the sauce:
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2 egg yolks
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1 tablespoon lemon juice