*3 (10-ounce) packages frozen chopped spinach
*2 large eggs, lightly beaten
* 1ž4 to 1ž2 pound peeled small gumbo shrimp
* 1 1ž2 to 2 (8-ounce) packages shredded mozzarella cheese
* 3ž4 cup grated parmesan cheese
* 2 teaspoons salt, divided
* 1/3 teaspoon plus 1ž4 teaspoon ground black pepper, divided
* 4 pinches ground nutmeg, divided
* 6 tablespoons butter, divided, plus butter for baking dish
* 4 tablespoons flour
* 2 cups milk
8 2 pinches garlic salt
Preheat oven to 350 degrees. Cook spinach according to package instructions. Drain and press out as much moisture from spinach as possible, and place in large mixing bowl with eggs, shrimp, cheeses, 1 teaspoon salt, 1/3 teaspoon black pepper, and 2 pinches nutmeg, mixing thoroughly. (This filling can be made up to 8 hours ahead; keep refrigerated.)
Butter one or two casserole dishes that have the same width as the diameter of the tortillas. To assemble each enchilada, spoon about 3ž4 cup of the filling down center of tortilla, and roll tortilla into a fairly tight cylinder. As they are filled and rolled, place enchiladas seam-down in greased casserole dish, packing them snugly in a single layer; set aside.
In a 2-quart saucepan, melt 5 tablespoons butter. Stir in flour until roux is smooth, and cook over medium heat until bubbly but not yet beginning to brown, about 1 minute, stirring constantly. Slowly add milk, stirring until all is added and mixture is smooth.
Cook over medium-low to low heat, until sauce is creamy thick, 15 to 20 minutes, stirring frequently and scraping pan bottom well. Remove from heat and add 1 teaspoon salt, 1ž4 teaspoon black pepper, and 2 pinches nutmeg. Slowly drizzle sauce over enchiladas, and drizzle with 1 tablespoon melted butter. Bake uncovered until bubbly around edges and top is just barely browned, about 20 minutes. Remove from oven, and sprinkle lightly with garlic salt. Serve warm.