1Place stock in a saucepan and bring to a simmer.
2In a medium bowl whisk together the egg, Parmesan cheese, semolina and black pepper.
3Once the stock is simmering, stir in the sliced spinach.
4Pour the cheese egg mixture into the simmering stock and do not stir. After a few seconds stir the egg mixture into the soup.
5Cook at a gentle simmer for another minute.