Stretch(My Husband) can’t get enough spinach. In fact, he once had spinach for breakfast, 5 days a week, for 2 months. This is one of his favorite recipes. It also goes fast at the church potlucks. It is always a huge hit.
3 tbsp light butter (I used Blue Bonnet)
1 cup finely chopped onion
1/4 cup flour
1/4 tsp nutmeg
3 cups 2% milk
3 lbs frozen chopped spinach, defrosted
3/4 cup freshly grated Parmesan cheese
1 tbsp salt
1/2 tsp ground black pepper
1/2 cup shredded Swiss or Gruyere cheese
Preheat the oven to 425°.In a saute pan melt the butter over medium heat. Add the onions and sauté until translucent, about 10 – 12 minutes. Add the flour and nutmeg; cook 2 more minutes, stirring occasionally. Add the milk and cook until thickened, about 5 – 7 minutes. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season to taste, with salt and pepper. Transfer the spinach to a large baking dish and sprinkle the remaining 1/4 cup Parmesan and the Swiss cheese on top. Bake for 20 minutes until hot and bubbly. Serve hot.