1-1/2 pounds fresh spinach, rinsed well and left wet
1/4 cup butter
1 large onion, finely chopped
Large pinch of freshly grated nutmeg
Salt and freshly ground pepper to taste
1 cup heavy cream
1 cup fine dried bread crumbs
1 quart shucked fresh oysters
2 Tablespoons finely chopped fresh dill or 2 teaspoons dried

Place the spinach in a large saucepan, cover, and steam over moderate heat for about 5 minutes or until tender. Drain the spinach, refresh under cold water, squeeze dry, and chop finely. Preheat oven to 400 degrees F.

In a large skillet, heat half the butter, add the onion, and saute over moderate heat for 5 minutes, stirring often. Add the spinach, nutmeg, salt, pepper, and cream. Stir well and cook over moderate heat for about 2 minutes, stirring in a few bread crumbs if necessary to thicken the mixture. Add the oysters and dill and stir well. Spoon the mixture into a well-buttered baking dish, sprinkle the top with bread crumbs, dot with the remaining butter, and bake for 10 to 15 minutes or until the top is golden brown.

Yield: 6 servings