1-1\/2 pounds fresh spinach, rinsed well and left wet
\n1\/4 cup butter
\n1 large onion, finely chopped
\nLarge pinch of freshly grated nutmeg
\nSalt and freshly ground pepper to taste
\n1 cup heavy cream
\n1 cup fine dried bread crumbs
\n1 quart shucked fresh oysters
\n2 Tablespoons finely chopped fresh dill or 2 teaspoons dried<\/p>\n
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.<\/p>\n
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.<\/p>\n
Yield: 6 servings<\/p>\n","protected":false},"excerpt":{"rendered":"
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 … Continue reading