Directions

• Step 1

  Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

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• Step 2

  Bring about 1 inch of lightly salted water to a boil in a skillet; cook spinach in 2 batches until wilted, 1 to 2 minutes. Drain and rinse spinach under cold water until cool; squeeze small handfuls to remove moisture and coarsely chop.

• Step 3

  Heat milk and heavy cream in a saucepan over medium heat, stirring occasionally, until warm.

• Step 4

  Meanwhile, melt butter in a large saucepan over medium-low heat; cook and stir shallots until softened, about 5 minutes. Stir in flour and cook for about 3 minutes; add warm milk and cream mixture, whisking constantly. Simmer and whisk until thickened, 3 to 4 more minutes. Stir in spinach and nutmeg; season with salt and black pepper.

• Step 5

  Transfer spinach mixture to a baking dish. Sprinkle with Romano cheese and bread crumbs.

• Step 6

  Broil in preheated oven until just browned, about 5 minutes.