Heat a nonstick frying pan with a medium heat and dry roast 2 tablespoons of pine nuts between 4-5 minutes and set aside, then add 2 tablespoons of water into the same pan and add 4 cups of tightly packed bagged spinach, place a lid on top and steam for 2 minutes, remove the lid and mix the spinach, transfer the spinach to a sieve with a bowl underneath and using a wooden spoon push down on the spinach to remove all the excess liquid, once done roughly chop the spinach and set aside

Finely mince 2 cloves of garlic and finely dice 1 small onion, heat the same pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, 2 minutes later add the minced garlic and diced onions and mix with the oil, about 4 minutes later add a ¼ cup of all-purpose flour and mix together until well incorporated, then add the spinach and season everything with sea salt and freshly cracked black pepper and mix together, then turn off the heat and add a generous 1 cup of finely shredded Manchego cheese, the toasted pine nuts and mix everything together, once well combined fold the mixture to make a compact paste, transfer to a bowl and cover with seran wrap and let cool

Beat 1 organic egg into a seperate bowl and add 1 cup of breadcrumbs to another bowl, once the mixture is cool enough to handle, use a spoon to grab some of the mixture, compact the mixture between your hands and then form it into the shape of a small egg, then cover with breadcrumbs, dip into the egg wash and then back into the breadcrumbs and set aside, repeat until all the mixture is done (you should end up with 8-10 croquettes)

Heat a small frying pan with a medium-high heat and add ⅓ cup of sunflower oil, once the oil get´s hot add the croquettes into the pan and fry between 60-75 seconds per side, transfer to a dish with paper towels and serve immediately, enjoy!