In a 4 qt saucepan, heat the oil and saute onion for 3 minutes.
Add all BUT parsley and simmer 30 min. Add parsley and cook 15 minutes. Cool to use.
Parmesan Garlic Sauce
In a 3 QT saucepan, melt butter, add garlic and saute 1 minute. Add the flour and whisk until smooth. Allow flour to bubble for 2 minute and add the milk slowly. Whisk until smooth and thick. Add the salt, Tabasco, nutmeg, and cheese. Whisk until the cheese is melted.
In a large mixing bowl, combine the spinach, chicken and parsley.
In another bowl beat together eggs, ricotta, 1/2 c parm, salt and pepper. Fold into Chicken mixture.