2 (10-oz.) packages frozen chopped spinach
1-1/2 C. water
1/2 C. butter
1/2 C. all-purpose flour
1 C. half-and-half
2 eggs, beaten
1/2 C. grated Romano cheese
1/2 C. grated Gruyere cheese
Heat oven to 350° F. Cook spinach in water over medium heat until thawed. Drain
and squeeze out excess moisture; return to pan.
Add butter. When butter melts, sprinkle flour over spinach and blend. Let simmer
3 to 4 minutes, then transfer mixture to a bowl. Add half-and-half and eggs;
stir to blend. Add Romano cheese and blend. Pour mixture into a greased
9-by-12-inch casserole. Top with Gruyere cheese and bake 30 to 35 minutes, or
until knife inserted comes out clean.
Yield: 8 servings.