Wash spinach and remove stems. put into large saucepan with a cover.
2Steam over high heat for 2-3 minutes. Sprinkle with salt. squeeze out as much water as possibly and chop coarsely.
3Put mushroom into skillet and heat slowly until they begin to release their juices. Add tomatoes,garlic, onions, parsley and thyme. Simmer over high heat for 5 mins or until juices have thickened
4Spread spinach over bottom of lightly buttered, shallow 8 or 9 inch tart pan or square oven to table pan. Spread tomato mixture over center, allowing some of the spinach show around edges. Dot with butter.
5Bake for 15-20 mins, or until hot and bubbly. Serve hot