To make dry breadcrumbs from fresh bread, lightly toast or put in a low oven until dry, then crumble in a food processor. Or put the dried bread in a bag and crush with a rolling pin.
12 c or so washed spinach
4 T extra-virgin olive oil
salt and black pepper, to taste
1/8 t crushed red pepper flakes, or to taste
3 T dry bread crumbs
1 large garlic clove, minced
1. Preheat oven to 400°F. Toss spinach in a large bowl with 3 tablespoons olive oil until leaves are lightly coated. Toss again with 1/4 teaspoon salt, black pepper, and red pepper flakes. Let sit for about 10 minutes.
2. Mix bread crumbs with garlic and remaining 1 tablespoon olive oil in a small bowl. Season with salt and pepper to taste.
3. Pack spinach into a 8- x 8-inch baking dish as best as possible; it will mound. Sprinkle prepared bread crumbs over top.
3. Bake until spinach has reduced in the casserole by about half, is very tender, and crumbs are golden brown, about 30 minutes. Serve hot.