Cook the spinach: heat a large frying pan to medium. Add a tablespoon of water and spinach leaves Cook until spinach is wilted, about two minutes. Remove from heat, wrap spinach in a clean kitchen towel and wring out as much excess moisture as you can.

Place the spinach, onion, parsley and garlic in a large bowl. Mix with a spatula to combine.

In a small bowl, whisk the eggs with the salt and pepper. Add the egg mixture and the Parmesan to the spinach mixture, mixing well with a spatula to combine.

In a nonstick frying pan or on a griddle, heat oil to medium-high. Add scoops of spinach mixture (about 1/2 cup each) to pan and press gently to flatten. Cook 3-4 minutes on each side, until pancakes are browned and crispy. Drain on paper towels before serving.