1 loaf French bread (day old is best)
1 lg. onion, chopped (1 c.)
2 tbsp. butter
3/4 c. cooked, chopped spinach (8 c. fresh) or 1 pkg. (10 oz.) frozen chopped
spinach, thawed
1 tsp. dillweed
1 tsp. salt
Pinch of pepper
6 oz. shredded Swiss cheese (1 1/2 c.)
3 eggs
2 1/2 c. milk

Cut bread into thin slices; line bottom of buttered shallow 6 cup baking dish with half slices. Saute onion in butter 5 minutes. Squeeze spinach dry and add to pan with dill, 1/4 teaspoon of the salt and pepper. Stir just to combine.

Spread spinach over bread in pan; sprinkle with 1 cup of the cheese. Arrange remaining bread overlapping on top. Beat eggs in medium size bowl; stir in milk and remaining 3/4 teaspoon salt. Pour over bread. Sprinkle with remaining cheese. Cover and chill at least 1 hour or overnight. Bake, uncovered, in a moderate 375 degree oven for 45 minutes or until puffed and golden. If bread is browning too quickly, cover with foil. Remove to wire rack. Let stand 10 minutes before serving. Serves 6.