Mix the flour, ½ teaspoon salt, eggs, oil and 3 tablespoons of water and knead to a smooth dough. Cover with a moist kitchen towel and let rise for 20 minutes at room temperature.
Peel and dice one onion.
Use a blender to mix spinach, the onion, ground meat, breadcrumbs, salt, pepper and nutmeg.
Take the dough and roll out rectangular pieces, as thin as possible. With the help of two teaspoons, spread the mixture bit by bit with some distance on the upper half of the dough. Coat the space in between with some water or egg so that everything can stick together later.
Fold the lower half over the upper part and press between the small heaps of filling.
Take a pastry wheel or a knife and cut pockets out of the dough. Press the edges again so that the filling won’t ooze out when cooking.
Bring either salted water or vegetable stock to boil. Let the pockets simmer at middle heat for about 10-15 minutes.