spinach casserole
With a rare steak...
2 ten oz packages frozen spinach, thawed
1 stick unsalted butter, cut in half
1 large shallot, finely chopped
2 cloves garlic, finely minced
a few gratings of nutmeg
salt and freshly ground black pepper to taste
8 oz cream cheese, cut into small pieces at room temp
1 cup stale white bread cut into ¼ inch cubes
¾ tsp ground sage or julienned fresh sage leaves
1. Squeeze the water out of the thawed spinach and sauté with half the butter, the nutmeg and salt and pepper to taste
2. Stir in the cream cheese until well combined
3. transfer to a 1½ quart casserole or charlotte or soufflé or gratin dish
4. Melt the remaining butter and toss with the bread and sage and sprinkle this mixture over the spinach
5. Bake in a 350° oven until hot and bubbly and lightly browned about 20-30 minutes
Note: This casserole through step 4 up to 24 hours ahead and refrigerated until time to bake (but then it will take a bit longer to cook)
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