(from Italian Country Cookbook by Rogers and Gray)
Serves 6
2 eggs
1 1/2 c. heavy cream
1 c. parmigiano reggiano, freshly grated
1/2 tsp. nutmeg, optional
Kosher salt and freshly ground pepper
3 pounds spinach, washed and tough stems removed
Preheat oven to 375. Whisk eggs and cream together for a minute in a large bowl. Add Parmesean, nutmeg, salt and pepper. Blanch spinach for one minute in large pot of salted, boiling water. Drain well and chop. Mix with egg and cream mixture. Pour into a medium-sized baking dish (Note: Mixture should not be less than 1 1/2 inches deep). Bake uncovered on top rack for 30 minutes. Serve hot. The top should be crisp, while underneath should be creamy.
Note: If you are making this dish as part of the Winter Menu, cook this first and then cover with foil while you roast the beef tenderloin.
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