SPINACH AND MUSHROOM BAKE

   4 190 g (6 oz) bags of baby spinach

2tbsp butter, divided

240 g (8 oz) white mushrooms chopped

1 onion, peeled and grated  

2 cloves garlic, peeled and minced

3 tbsp plain flour

500 ml (2 cups) milk

Salt and pepper to taste

1/8 tsp grated nutmeg

1 cup grated Gruyere

1/2 cup breadcrumbs

Preheat oven to 180 C (350 F) and bring some water to the boil. Add the spinach, a handful at a  allowing it to wilt before adding more. When all the spinach has wilted, drain in a colander and with a tablespoon press out as much water as possible.

In a saulted.  Then add the spinach and cook until thoroughly dry.

Cook the flour un mostof  the remaining butter, pour in the milk and simmer, stirring until the mixture bubbles and thickens  and season with salt. pepper and nutmeg. stir in the remaining ingredients and spoon into a Pyrex dish and bake for 35 minutes until thoroughly cooked and golden brown   .  .