4 Lbs. Fresh spinach, 1 C Minced onion, ½ C Minced garlic
1 Qt. Heavy cream, 2 C Grated parmesan, Salt & Pepper to taste
¼ C Unsalted butter
Sauté onions and garlic in butter until lightly browned. Add spinach and cook out all the liquid. In a separate pot, heat cream almost to a boil. Slowly stir in parmesan. Add the cream to the spinach mix and reduce for ten minutes. Season with salt & pepper. Finish by topping with shredded parmesan and broiling until brown. Yield: (20) 4 oz. servings.