Provençal Spinach Gratin

• 2 pounds raw spinach, washed and well drained
• Salt, pepper
• 3 tablespoons flour</

Hold the mass of spinach tightly together on the chopping board, cut it into a fine juliènne, using a large knife, then turn the mass around and chop it, cutting across the juliènne. Pack it into an oiled gratin dish, sprinkle the surface with seasonings and flour, dribble olive oil crisscrosswise over the entire surface, and cook for 1 hour in the oven, beginning at 450° and turning the heat d