Instructions: Preheat the oven to 375 degrees.

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Add the spinach and cook for 30 seconds, until just limp, then drain, squeeze out the excess moisture, and chop finely.

Place the spinach in the bowl of a food processor and puree with the cinnamon, salt, and pepper. Turn the puree out into a bowl and stir in the butter, eggs, and cheese and stir well.

Turn the mixture into a well-buttered casserole and cook in the oven for 15 to 25 minutes, until the eggs are set and the top is golden brown. Serve hot, in wedges.

This recipe yields 6 servings.

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