4 (10 oz.) pkg. 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 scallions
Salt and pepper to taste
Paprika
2 c. Cheddar cheese, shredded
Heavy duty Reynolds Wrap

Line two 9-inch pie pans with Reynolds Wrap. Thaw and drain spinach. Spread half of spinach in each pie pan and top with shrimp.

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

When frozen solid, lift from pan. Double wrap with foil and return to the freezer. When ready to bake, replace the frozen block in pie pan and bake uncovered at 350 degrees for 1 hour or until bubbly. Serves 8.