4 cups fresh spinach
2 tablespoons grated hard cheese
1 teaspoon dried oregano
Ground nutmeg
.5 cup evaporated milk
.5 cup milk
.5 cup dry milk
2 large eggs
1 large egg yolk

1. Heat oven to 450F. Grease 3 6-inch-diameter custard cups with butter. Steam spinach until it turns bright green.
2. Whisk together the three milks, beat together the three eggs, and mix both together and add the spinach, oregano, nutmeg, and cheese.
3. In a blender, puree the mixture. Pour the mixture into the custard cups and place them in a deep baking pan.
4. Fill the pan with water up to halfway up the custard cups. Cover loosely with foil and bake for 50 minutes, ensuring that there will still be water around the cups at the end of the bake.
5. At the end, insert a knife. If it comes out clean, the bake is finished. Serve hot, chilled, or room temperature.