|Fresh spinach||2 Pound, washed and stems removed|
|Instant nonfat dry milk solids||1 Cup (16 tbs)|
|Chopped onion||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Freshly ground pepper||1⁄4 Teaspoon|
|Freshly ground nutmeg||1⁄8 Teaspoon|
|Grated jarlsberg cheese/Parmesan cheese||1⁄3 Cup (5.33 tbs)|
Drain oysters; reserve liquor.
Cook spinach in a covered saucepan with water clinging to leaves until tender (about 7 minutes); drain.
Puree spinach with reserved liquor, the milk solids, onion, garlic, salt, pepper, nutmeg, and egg whites in a food processor or blender.
Pour mixture into a saucepan; heat thoroughly.
Layer half the spinach mixture into large shell dishes or ramekins.
Top with oysters; spoon remaining spinach mixture over oysters.
Sprinkle with cheese.
Set on a cookie sheet.
Bake at 400Â°F about 10 minutes, or until bubbly.
Broil 1 to 2 minutes to brown tops.