Sauté the finely chopped onion in a saucepan before adding the mince. Add salt and pepper and brown the mince. Add the spinach (if frozen, defrost in microwave first for a few minute) and cook on high for about 5 minutes. Grate in nutmeg to taste. Pour in chicken stock and simmer for approx 15 minutes to reduce. Turn off heat and fold in the ricotta.
Mix ingredients to achieve a thick creamy consistency and pour into a hot, medium sized frying pan and cook on both sides.
Place pancake on a plate, spoon in mince/spinach mixture into centre of pancake and sprinkle with grated parmesan cheese. Roll up pancake reasonably tight and chop in half.
Serve with a fresh garden salad and an Australian sparkling shiraz.