Creamed Spinach

INGREDIENTS

• One pound of fresh Spinach Leaves
• 4 ounces Butter
• 2 ounces Flour
• 1 cup of Red Onion diced
• 4 cups Whole Milk
• 2 tablespoons Garlic finely chopped
• 1 dash of Hot Sauce
• 1 tablespoon Lemon Juice
• 4 ounces of Cheddar grated
• 4 ounces of Gruyere or Swiss Cheese grated
• 2 tablespoons Parmesan grated
• 2 tablespoons Parsley chopped
• Zest of one Lemon
• Salt and Pepper taste

DIRECTIONS

1. Remove the stems of the spinach leaves and steam in salty boiling water for about 1 ½ minutes.  Plunge them in ice water to stop the cooking process, and squeeze as much water as possible using a potato ricer or your hands, or a kitchen towel.
2. In a saucepan, heat the butter, add the onion and cook for a couple of minutes.  Add the flour and cook for a couple more minutes.  Add the milk and cook for 5 to 7 minutes at low heat.  Add the spinach and mix very well.  Cook for a few more minutes again and add the cheeses (save a little to top the dish) and cook for another 5 minutes at low heat.  
3. Pour the cooked mixture into a buttered lasagna pan and top the spinach with the extra cheese.
4. Bake in the preheated oven until golden brown.