1 (8-ounce) package chopped frozen spinach, thawed, blanched in salted boiling water and drained or 1 pound fresh spinach, soaked in salt water, rinsed, dried, steamed and chopped
1 (4-ounce) log goat cheese, crumbled
1 small wheel (8 ounces) Brie cheese, covering removed and cut into pieces ("knobs")
3 cups bulgur flour
3 eggs, at room temperature
1 1/2 teaspoons olive oil, divided
1 cup milk
1 small onion, finely chopped
1 bay leaf
3 whole cloves
1/4 teaspoon ground nutmeg, optional
2 tablespoons melted butter
1 1/2 teaspoons cornstarch
1/4 cup Comte cheese (about 4 tablespoons), cut into pieces (Emmentaler or Gruyere can also be used)
Salt, if needed
12 small sprigs parsley, for garnish
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