6 (10 oz.) pkgs. frozen leaf spinach
1/2 c. butter
1/2 c. flour
3 c. milk
1 c. dry white wine
1/2 c. chopped scallions
Salt, pepper, paprika
4 lbs. shrimp, cooked, shelled & deveined
2 c. (8 oz.) shredded cheddar cheese or Mozzarella

Line 2 (9") pie pans with heavy foil wrap. Rinse spinach with water to thaw. Squeeze out all moisture. Divide spinach, spreading evenly over bottom of pans. In a saucepan, melt butter and stir in flour. Gradually stir in milk and wine. Add scallions; cook, stirring constantly, over medium heat until sauce bubbles and thickens. Add salt and pepper to taste. Stir in enough paprika to give sauce a rosy color. Pour half of sauce over spinach, dividing equally between the 2 pans. Top with shrimp, then cheese and add remaining sauce, equal portions going on the two pans.

Bake 2 batch, uncovered in 350 degree oven for 30 to 35 minutes or until bubbly and hot throughout. Freeze second batch. When frozen solid, lift from pan. Over wrap with heavy duty foil. Wrap and return to freezer. When ready to bake, replace frozen block in pie pan and bake, uncovered in 350 degree oven for 1 to 1 1/2 hours or until hot throughout. Each batch makes 6 servings.