Instructions: If using fresh spinach, place it in a 3-quart microwavable casserole without drying it. Cover tightly with a lid or vented plastic wrap and microwave on High for 2 minutes. Drain immediately, cool, squeeze dry, and coarsely chop.

In a 2-quart glass baking dish, combine the olive oil and onion. Microwave on High for 4 to 6 minutes, or until the onion is very tender, stirring once or twice. Add the spinach, salt, pepper, and nutmeg. Stir thoroughly to coat with oil and to break up the mixture a bit. Microwave on high for 2 to 4 minutes, or until the spinach is tender and the mixture is heated through.

Place a paper towel on a 12-inch round glass plate or in a 13- by 9-inch baking dish; lay the bread on top. Divide the spinach mixture among the 4 slices of bread. Top with cheese. Microwave on High for 2 to 3 minutes, or until the cheese is melted, rotating the plate once.

This recipe serves 4.

Comments: This knife-and-fork sandwich is a quick meal when you round it out with salad, fresh fruit, and iced tea. Make it a vitamin C fruit like strawberries or oranges to enhance the iron in the spinach. If you prefer, use whole wheat English muffins for the bread.

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