This is a variation of Julia Child's recipe for Baked Spinach. Ours has no cream but with cheese, there is no need. It is a great side dish for Thanksgiving.
3 tablespoons unsalted butter
½ teaspoon sea salt
¼ teaspoon black pepper
1 ½ tablespoons flour of choice
1 cup chicken stock
¾ cup Swiss cheese grated
2 tablespoons fine, dry breadcrumbs
Preheat oven to 375 degrees.
Lightly butter a shallow 1 quart baking dish.
Stem and wash spinach. Place in a large pot over high heat. Cook covered with just the water clinging to leaves. Stir occasionally until wilted, about 4 to 6 minutes. Submerge in a bowl of cold water to stop the cooking process. Use your hands to squeeze the excess moisture out.
Chop coarsely. You should have about 3 cups of chopped spinach.
Wipe out the pot and add 2 tablespoons of the butter. When it has melted add the spinach and let any remaining moisture cook off. Lower the heat and sprinkle with the flour. Stir for a couple minutes.
Add ⅔ cup stock a couple tablespoons at a time. Simmer for a minute or two. Add more stock only if needed. Add the salt and pepper.
Stir ½ cup cheese into the spinach.
Pour the spinach into the baking dish. Mix the remaining cheese into the breadcrumbs and sprinkle over the spinach. Melt the remaining 1 tablespoon of butter and pour it over the cheese/breadcrumb mixture.
Bake for about 30 minutes or until the dish is heated through.