Serves 4.

3 tbsp. olive oil
1 onion, thinly sliced
2 cloves garlic, minced
1 lb. spinach leaves, coarsely chopped
2 med. tomatoes, seeded and coarsely chopped
1/2 tsp. dried oregano
Salt and pepper

TOPPING:

1/2 c. bread crumbs
1/2 c. grated Parmesan
1 tsp. grated lemon zest
1 clove garlic, minced
2 tbsp. olive oil

In a skillet, heat the oil. Saute the onion and garlic for about three minutes. Add the spinach and tomato and cook for another four minutes. Do not overcook the spinach. Stir in the oregano and season with salt and pepper. Remove the mixture to a shallow 2 quart baking dish.

Preheat the oven to 425 degrees.

Combine all of the topping ingredients except the oil. Sprinkle the topping over the spinach mixture and drizzle the oil over the topping. Bake for about 15 minutes, or until the topping is golden brown and zesty.