4 pkgs. (10 oz. each) frozen chopped spinach
3 lbs. shrimp, cooked, shelled and deveined
1/2 c. butter
1/2 c. flour
3 c. milk
1 c. dry white wine
1/2 c. chopped green onions
Salt, pepper, paprika to taste
2 c. (8 oz.) shredded Cheddar cheese
Heavy duty Reynolds wrap

Preheat oven to 350 degrees. Line two 9 inch pie pans with heavy duty Reynolds wrap. Then thaw and squeeze to drain spinach. Spread half of spinach in each pie pan and top with shrimp.

In a saucepan melt butter, stir in flour. Then gradually add milk, wine, scallions. Cook stirring constantly, over low heat, until sauce bubbles and thickens. Add salt, pepper to taste and enough paprika for rosy color. Pour sauce over shrimp. Sprinkle with cheese. Bake one batch uncovered for 35 minutes or until bubbly. Freeze second batch. When ready to bake, bake uncovered in 350 degree oven for 1 hour or until bubbly.