1 (10 oz.) pkg. frozen chopped spinach, thawed
2 tbsp. butter
1 med. onion, chopped
8 slices firm white bread
6 oz. sliced American cheese, cut into strips
2 1/2 c. milk
3 lg. eggs
1/2 tsp. salt
1/2 tsp. dried dill weed

Drain spinach well and squeeze to remove all moisture. In 2 quart saucepan, heat butter and add onion. Cook onion until tender, stirring often. Stir in drained spinach and remove from heat. Cut bread slices diagonally in half. Arrange half of the bread triangles in bottom of greased 9" square baking dish.

Spread spinach mixture over bread in dish. Sprinkle with all but a handful of cheese. Arrange remaining bread triangles on top, overlapping to fit slices.

In bowl, combine milk, eggs, salt and dill weed. Pour over bread. Sprinkle with remaining cheese.

Cover with plastic wrap and refrigerate for at least one hour or overnight.

Preheat oven to 375 degrees. Uncover dish and bake bread mixture 45 minutes. If bread becomes too brown on top, cover with foil. Let stand 10 minutes before cutting. Serves four to six.