Wash and stem the spinach. Partially drain the spinach and place in a large pot with a tight fitting lid. On high heat cook spinach for 4-6 minutes stirring occasionally until wilted and about half the size. Transfer the spinach to a colander and rinse under cold water to stop the cooking process. Now place the spinach in a strainer and press down removing excess water. I use a clean dish towel. Once you have removed all excess water chop finely then set aside ( check out this post to see the type of strainer I find best for this:  http://www.ibbyandpop.com/blog/2012/11/pumpkin-ricotta-lasagna.html ). In the same pot over med high heat melt 2 tbsp of butter; add the chopped spinach and cook, stirring frequently until all of the moisture has boiled off of the spinach ( no water at the bottom of the pot ). Reduce the heat to medium and sprinkle the flour over the spinach. Continue stirring frequently and cook for another 2 min or so. Slowly stir in the liquid making sure to scrape the bottom of the pot as you go. Once you have added all of the liquid continue to cook and stir for 2 min. Remove from heat and season with salt and pepper.

Preheat the oven to 375. Mix 1/2 cup of the asiago into the spinach. Spread the spinach mixture into a greased pan, casserole dish or, as I did, into a glass pie plate. Mix the remaining cheese with the bread crumbs and sprinkle over top. Last but not least, melt the remaining butter and drizzle away! Now bake for 30 min or until the top is nice and golden. Remove from oven and serve.

• 3lbs fresh spinach ( about 4 big bags fresh or 3-4 cups cooked )
• 3 1/2 tbsp butter, divided
• 1 1/2 tbsp flour
• salt and pepper to taste
• 1 cup of cream or stock
• 3/4 cup grated Asiago
• 2 tbsp panko or any dry bread crumbs