Ingredients
2 tablespoons butter2 tablespoons all-purpose flour1/2 teaspoon ground nutmeg1/8 teaspoon plus 1/2 teaspoon salt, divided1/8 teaspoon plus 1/4 teaspoon pepper, divided2 cups 2% milk1/2 pound bulk Italian sausage1/2 cup chopped sweet onion12 eggs3 tablespoons half-and-half cream1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1-1/2 cups (6 ounces) crumbled feta cheeseTOPPING:3/4 cup soft bread crumbs1 tablespoon butter, melted2 tablespoons grated Parmesan cheese1/4 teaspoon paprika
Preparation
In a small saucepan, melt butter. Stir in the flour, nutmeg and 1/8 teaspoon each salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool completely.
Meanwhile, in a large skillet, cook the sausage, onion and remaining salt and pepper over medium heat until meat is no longer pink; drain. Transfer to a greased 13x9-in. baking dish; set aside.
In a large bowl, whisk the eggs and cream. Stir in the spinach, feta and cooled white sauce. Pour over sausage mixture. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. For topping, toss bread crumbs and melted butter; sprinkle over casserole. Top with Parmesan cheese and paprika.
Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
