Spinach & Feta “Gratin”

approx. 1 kg. of spinach (about 4 bunches),well rinsed

2 medium onions, sliced

1/4 extra-virgin olive oil

1/4 cup all-purpose flour

2 cups of milk

4 eggs

1/2 cup chopped fresh dill

1/2 cup grated Graviera cheese

1/2 tsp. grated nutmeg

1/2 cup crumbled Feta cheese

Pre-heated 375F oven

1. Placeyour spinach in a sink and fill with cold water. Drain and replace water untilthere’s no grit or sand. Place a large pot on the stove-top filled halfway withwater. Bring to a boil and add a good amount of salt and add the spinach (addin batches as the spinach wilts to fit in pot). Boil for 6-7 minutes then drainwell.
2. In themeantime, add your olive oil into a skillet over medium heat and the onions anda pinch of salt. Cover and allow the onions to sweat for about 5 minutes thenallow to cool. Pre-heat your oven.
3. Emptyyour well-strained spinach into the skillet (or pot if it doesn’t fit) and addthe onions, flour, milk and toss. Now add the eggs, dill, grated Graviera,nutmeg and toss again. Empty into a deep baking dish and top with crumbledFeta.
4. Placein your pre-heated oven (middle rack) for 35-40 minutes or until justgolden-brown on top.