1 pound fresh spinach
1/4 pound butter
1 onion, diced
2 cloves garlic, minced
1/2 teaspoon, salt
1/2 pound Emmenthaler cheese, grated
1 teaspoon paprika
1/8 teaspoon nutmeg
1/4 teaspoon pepper

Wash and clean spinach of sand. Dry. Chop spinach into strips.

In a large Dutch oven, heat butter until bubbly. Add onion and garlic, saute for 2 to 3 minutes. Add spinach. Sprinkle with salt. Cover and steam for 5 minutes.

Remove from heat. Butter an ovenproof casserole. Sprinkle half the cheese over the bottom of the casserole. Add the spinach. Sprinkle with paprika, nutmeg, and pepper.

Top with remaining cheese.

Bake at 360°F about 20 minutes or until cheese bubbles.

Submitted by: CM