Makes 8 to 10 servings
¼ cup unsalted butter
2 cups fresh breadcrumbs
3 pounds young fresh spinach
1 cup whole milk
2 cups sour cream
1 cup grated Parmesan cheese
1 small onion, minced
Freshly grated nutmeg
2 large eggs, beaten
Salt and freshly ground black pepper, to taste
Melt the butter in a large skillet over medium heat. Add the breadcrumbs and sauté until golden, about 3 to 4 minutes. Set aside to cool.
Cook the spinach in 2 batches in a large pot of boiling salted water, stirring constantly until wilted, about 2 minutes. Drain in a colander and rinse with cold water to halt the cooking. Squeeze the spinach to remove as much moisture as possible. Coarsely chop.
Preheat the oven to 350°F. Butter an 8-inch square baking dish.
In a large bowl, mix the spinach, milk, sour cream, cheese, onion, and nutmeg. Add the eggs and stir until combined. Season with salt and pepper. Pour the mixture into the prepared baking dish. Top with the breadcrumb mixture and bake until set, about 30 minutes.
"This recipe bathes tender spinach in a silky combination of eggs, milk, and sour cream for a rich, heavenly effect, and the buttery crumb topping brings a welcome crunchy contrast to the smooth, velvety spinach."
