Title: Scalloped Spinach
Categories: Casserole
Yield: 6 Servings

PENNSYLVANIA DUTCH COOKERY
2	lb	Spinach
2	c	Milk
4	tb	Butter
2		Eggs; beaten
2	c	Breadcrumbs
1/2	c	Bacon; chopped
		Salt & pepper

Wash spinach thoroughly. Drain; cook with a little water in covered pot, cover moderate heat 8-10 mins. Drain; chop spinach. Add milk, beaten eggs, 1 1/2c of crumbs, melted butter, salt and pepper; mix well. Sprinkle remaining 1/2c crumbs and the chopped bacon on top. Bake in 350 F oven 35 mins.

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