Prepare an egg pasta with the chopped spinach. Roll it out into a thin sheet and spread with the filling, prepared with a mixture of tasty mature local cheese, bound together with béchamel sauce. Place another sheet of pasta on top and close the two sheets together. Cut out the pasta into rounds. Cook in salt water. When the tortelli are ready, place on a serving dish, drizzle with local honey and sprinkle with grana cheese.