Spinach Casserole

• 2 ten-ounce packages frozen spinach, thawed
• 1 stick unsalted butter, cut in half
• 1 large shallot, finely chopped
• 2 cloves garlic, finely minced
• a few gratings of nutmeg
• salt and freshly ground black pepper to taste
• 8 ounces cream cheese, cut into small pieces and at room temperature
• 1 cup stale white bread cut in 1/4 inch cubes
• 3/4 teaspoon ground sage or julienned fresh sage leaves

1. Squeeze the water out of the thawed spinach and saute with half the butter, the nutmeg and salt and pepper to taste.
2. Stir in the cream cheese until well-combined.
3. Transfer to a 1 1/2 quart casserole or charlotte or souffle dish.
4. Melt the remaining butter and toss with the bread and sage. And sprinkle this mixture over the spinach.
5. Bake in a 350 oven until hot and bubbly and lightly browned, about 20-30 minutes.
6. Note: This casserole may be made through step 4 up to 48 hours ahead and refrigerated until time to bake (but then it will take a bit longer to cook) or bring to room temperature before baking.

frozen spinach, unsalted butter, shallot, garlic, nutmeg, salt, cream cheese, stale white bread, ground sage

Taken from food52.com/recipes/31321-spinach-casserole (may not work)