2 (10 oz.) pkgs. spinach, frozen chopped
1/4 c. butter
1/2 c. onions, chopped
1 c. evaporated milk
1/3 c. pecan meal
3/4 c. pecans, chopped
1 tsp. salt
1/2 tsp. nutmeg
1/8 tsp. pepper

TOPPING:

2 tbsp. butter
1/2 c. bread crumbs

Cook spinach and drain well. Melt margairne in skillet and saute onion. combine onion with spinach, milk, pecan meal, choped pecans, salt, nutmeg and pepper. Mix well. Turn mixture into a buttered 1 1/2 quart casserole dish. Melt 2 tablespoons butter. Stir in bread crumbs and sprinkle over spinach. Bake at 350 degrees for 30 minutes. Serves 8.