Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Spinach; stems removed, -OR-
2 pk -Frozen spinach, defrosted
4 tb Butter
Salt
Pepper
Nutmeg
Mornay Sauce (see RECIPE)
4 tb Gruyere

WASH THE SPINACH WELL and put it in a non-aluminum pot. Cover and
cook it in its own water over medium heat until wilted, about 5
minutes. Put the wilted spinach in a strainer and, with the back of a
large spoon, squeeze as much liquid from the spinach as possible. If
it is cool enough to handle, squeeze the water out with your hands, a
small handful at a time. Chop the spinach by hand or in a food
processor, season with salt, pepper and nutmeg and mix with 3
tablespoons of the butter. Use the remaining 1 tablespoon of butter
to grease the gratin dish. Add the spinach, cover with Mornay Sauce
(See RECIPE) and sprinkle with cheese. Twenty minutes before serving,
place in a preheated 375F oven. Bake until browned and bubbly.

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