2 teaspoons garlic, minced
1 teaspoon paprika
1 pinch nutmeg
1 pound fresh spinach
1/4 pound butter, unsalted
1 onion, diced
1/2 pound Emmenthaler cheese, shredded
to taste black pepper, freshly ground
1. Melt butter in a heavy pot. Saute onion and garlic for 2 minutes. Add spinach and salt. Cover and steam for 5 minutes. Remove from heat.
2. Grease a 1-quart ovenproof casserole. Sprinkle half the cheese on the bottom, and add the spinach; sprinkle with paprika, nutmeg, and pepper. Top with remaining cheese.
3. Bake at 350°F, until cheese bubbles and browns.