1 lb. washed fresh spinach or 2 (10 oz.) pkg. frozen
4 tbsp. butter
1/4 c. flour
1/2 tsp. salt
1/8 tsp. cayenne pepper
1 1/2 c. milk
1 c. bread crumbs
2 to 4 hard boiled eggs, peeled and thinly sliced
1 c. shredded sharp Cheddar cheese (may use Swiss, Mozzarella, etc.)

Place spinach with just enough water that clings to leaves in large pot. Press down if necessary. Cover, cook 10 minutes or until tender. Drain in sieve, pressing against side until dry as possible. Chop coarsely. Melt butter in small saucepan, blend in flour, salt and cayenne, add milk slowly and heat stirring constantly until sauce thickens and bubbles.

To assemble: Butter a 6 cup baking dish then layer 1/2 of bread crumbs, 1/2 of spinach, 1/2 of egg slices, 1/3 of sauce, 1/2 of cheese, remaining spinach, remaining egg, 1/3 of sauce, remaining cheese, sauce and bread crumbs. Bake uncovered at 350 degrees for 40 minutes or until bubbly. 4 servings.