2 1/2 lbs. spinach, washed, stems trimmed
4 1/2 tbsp. butter
2 1/2 tbsp. all purpose flour
1 c. milk, scalded
1/4 c. roughly grated gruyere cheese
1/4 c. roughly grated Parmesan cheese + 2 tbsp. finely grated Parmesan
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. nutmeg (freshly grated preferred)
Dash of hot pepper sauce
1/2 tsp. finely slivered lemon peel
1/2 c. fresh bread crumbs

Cook the spinach, covered in boiling salted water until tender, about 4 minutes. Rinse under cold running water, drain, pressing out all liquid with back of spoon. Chop fine.

In a medium saucepan, over low heat, melt 2 1/2 tablespoons of the butter. Stir in flour. Cook, stirring constantly, 2 minutes. Whisk in hot milk. Cook until thick, about 2 minutes. Add gruyere cheese, the 2 tablespoons finely grated Parmesan, salt, pepper, nutmeg and hot pepper sauce. Stir in spinach; remove from heat. Stir in lemon, mix thoroughly. Transfer to a shallow, buttered, 4-cup baking dish.

In a small skillet, over medium heat, melt remaining 2 tablespoons butter. Stir in bread crumbs. Cook, stirring constantly until golden. Spoon crumbs evenly over spinach mixture. Sprinkle with 1/4 cup of Parmesan cheese. Bake in a preheated oven for 14 minutes.

Serves 6-8.