2 (10 oz.) frozen chopped spinach
6 tbsp. butter
6 eggs, beaten
1 1/3 c. milk
2 med. size onions, grated
1 1/4 tsp. salt
1/4 tsp. pepper
1 tbsp. white vinegar wine
1/4 tbsp. savory
2 tomatoes (8 slices)

Cook spinach and drain very well. Medium sized bowl: mix 3 tablespoons butter, egg, milk, onions, salt, pepper, vinegar, and savory. Blend in drained spinach.

Preheat oven to 350 degrees. Butter and small custard cups and divide spinach mixture among them.

Place cups in a shallow roasting pan and fill with 1 inch water. Bake until custard is set, about 35-40 minutes.

Sprinkle tomato slices with salt and pepper and place on serving plates. While warm, invert spinach molds onto tomato slices and serve. Yields 8 servings.