Spinach Provencale

2 lb fresh spinach
1 large onion
1 clove garlic (more/less to your taste)
olive oil
buter
2 eggs, beaten
1 cup fresh-grated Parmesan cheese
salt and fresh ground pepper

Wash the spinach leaves carefully and the hard work is over. Chop the onion and mince the garlic. Heat the olive oil in a very large kettle and saute the onions and garlic in it for a few minutes. When the onion is transparent, add the spinach and cover tightly. In about 2 minutes the spinach leaves will be reduced to a fraction of their former bulk, and you can stire them in with the oil and onions. Cook a few minutes longer and remove from the heat.

Butter a medium-size baking dish. When the spinach has cooled slightly, stir in 2 beaten eggs and 1/2 cup of the grated Parmesan. Season with salt and pepper to taste, and pour the mixture into the baking dish. Sprinkle with the remaining Parmesan over the top and dot with butter (l leave the butter off).

Bake the spinach in a 375-degree oven for about 10-15 minutes and serve steaming hot.

Serves 4.

From: "The Vegetarian Epicure"
By: Anna Thomas