2 bags Popeye Spinach, cooked according to directions on the bag
4 tbsp. butter
1 med. onion, chopped (opt.)
3 tbsp. flour
1 1/2 c. milk
Grated Kraft's Romano cheese

Drain the cooked spinach in a colander, getting all the water out, then cut it up with 2 knives. Cook the chopped onion in the butter until it is tender, but not brown. Stir in the flour and 1/2 teaspoon salt. When the mixture froths up, add 1 1/2 cups milk and cook to make a medium thick sauce, long enough to cook the flour. Combine the spinach and the onion sauce in an oven proof dish. Top it with grated stinky cheese, or if you are having cheese somewhere else on the menu, just grate some nutmeg over it. Heat in the oven when you are ready for it.