1/4 c. minced onion/shallots3 Tbsp. butter 2 Tbsp. flour 1-1/2 c. milk, scalded Salt and freshly milled pepper 1/2 tsp. grated nutmeg 2 bu. spinach leaves or other greens 2 Tbsp. olive oil or butter 1/2 c. finely chopped scallions or onions 2 sm. garlic cloves, minced 2 Tbsp. each chopped parsley, dill, AND marjoram 1 c. white or brown rice, cooked 1 c. ricotta, optional

Make béchamel sauce: Cook 1/4 c. onion in 3 Tbsp. butter in saucepan over low heat for 3 min. Stir in flour & cook for 2 more min. Whisk in hot milk all at once, then cook for 20 min, stirring frequently. Season with salt, a little pepper, & nutmeg. Make the rest: Preheat oven to 400. Lightly butter/oil a baking dish. Cook greens in a wide skillet in the water clinging to leaves until limp, cooking tougher greens first & adding more tender ones later (cook a few min.). Rinse quickly, then squeeze out water & finely chop. In a wide skillet, cook the spinach in oil with the scallions/onions & parsley mixture for about 3 min. Season with salt & pepper to taste. Combine rice with greens, sauce, & ricotta, is using. Turn into the dis. Bake until puffed and lightly browned, about 25 min.

Adapted from Vegetarian Cooking for Everyone by Deborah Madison