2 Pound, stems removed, blanched in salted water for 1 minute, drained, squeezed dry and chopped
1 Cup (16 tbs)
Freshly grated parmesan cheese
2⁄3 Cup (10.67 tbs)
Mix the livers and spinach together; moisten with the milk.
Pour the mixture into a large buttered gratin dish.
Sprinkle with the grated cheese.
Bake in a preheated 350° F. [180° C] oven for 45 minutes, or until the cheese is melted and golden and the liver mixture is firm.