Wilt spinach in a large stainless steel pot over high heat.
Layout in a thin layer and cool completely.
Wring the water out of spinach and rough chop it. The more water you remove the more cream you
can suspend it with when reheating it.
Warm the cream and puree the roasted garlic, parsley leaves
and a bit of spinach into it. Season
this mixture well with the chili flakes, salt and black pepper. Cool and reserve until ready to serve.
When you are ready to serve:
Preheat an oven to 350 degrees. Heat
the chopped spinach with the garlic cream.
Adjust seasoning. Place in an
oven safe container and top with the bread crumbs. Place in a 350 degree oven until the bread
crumbs are toasted and spinach is bubbling.