Preheat the oven to 180oc.
Wash the spinach and cook in batches in a large pan until wilted. Set aside in a sieve over a bowl to allow any excess water to drain away.
Heat the butter and olive oil in a pan and add the shallots.
Cook until softened – around 4-5 minutes.
Stir in the cream cheese, single cream, salt and pepper and 75g grated parmesan.
Add in the spinach then transfer into a baking dish.
Sprinkle with breadcrumbs and parmesan then lace in the oven for around 20 minutes until golden and bubbling.