Spitzod 

Tear apart a whole rotisserie chicken, placing meat in deep baking dish, bones and skin fat in a stew pot for stock. Pour a carton of chicken broth over the meat. On the broth, spread two cans of spinach. Scramble a dozen eggs and gently pour over the spinach, covering it. Sprinkle a healthy layer of Parmesan on top. Salt and pepper, and bake at 375 until it puffs up and turns brown.

This is an Americanized version of an old Italian recipe. Great comfort food.

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