2 lb. spinach
1 sm. onion, chopped
1 1/2 tbsp. butter
1/4 c. evaporated milk
1/2 tsp. salt

Wash the spinach thoroughly and remove any tough stems and cook until tender. Drain any excess water. Cook the onion in the butter until soft but not browned. Chop the spinach very fine. Add the onion, milk and salt to the spinach and mix thoroughly. A dash of nutmeg may be added if desired. Reheat and serve. Serves 6.