2 lbs. fresh spinach
1 lg. onion
1 clove garlic
Olive oil
Butter
2 eggs, beaten
1 c. fresh-grated Parmesan cheese
Salt & fresh ground black pepper

Wash the spinach leaves carefully and the hard work is over. Chop the onion and mince the garlic. Heat the olive oil in a very large kettle and saute the onion and garlic in it for a few minutes. When the onion is transparent, add the spinach and cover tightly.

In about 2 minutes the spinach leaves will be reduced to a fraction of their former bulk, and you can stir them in with the oil and onions. Cook a few minutes longer and remove from the heat.

Butter a medium-size baking dish. When the spinach has cooled slightly, stir in 2 beaten eggs and 1/2 cup of the grated Parmesan. Season with salt and pepper to taste and pour the mixture into the baking dish. Sprinkle the remaining Parmesan over the top and dot with butter.

Bake the spinach in a 375 degree oven for about 10 to 15 minutes and serve steaming hot. Serves 4.