INGREDIENTS
1
Onion, small
2
lbs Spinach
8
Eggs, large
1/4 tsp
Nutmeg
1/4 tsp
Pepper, freshly ground
1 tsp
Salt, coarse
2 tbsp
Olive oil, extra-virgin
1 lb
Challah loaf
1
Butter, Unsalted
1 oz
Parmesan cheese
2 2/3 cups
Whole milk
8 oz
Young italian fontina cheese, grated