I am sure this dish would be even better with fresh spinach from a local farmer. About six cups of fresh spinach would do.
· 2 24-ounce packages frozen spinach, thawed and drained
· 1 quart heavy cream
· 1 cup Parmesan cheese, divided
· 2 tablespoons minced garlic
· 1 teaspoon crushed red peppers
Heat oven to 350 degrees. Butter a 3-quart casserole dish and set aside.
Place thawed and drained spinach in a clean dishtowel, roll spinach up inside and squeeze several times to get out as much moisture as possible. Set aside. If using fresh spinach, wash well and spin dry.
In a saucepan, heat the cream and, when it starts to steam, add ¾ cup Parmesan cheese, the garlic and the red pepper. Stir until cheese melts. Add the drained and dried spinach and stir to combine. Spoon spinach mixture into the prepared casserole and sprinkle the remaining Parmesan cheese on top. Bake in oven until top is browned and the mixture is bubbling, 45 minutes or so. Serves 8 as a side dish.
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