Preheat your oven to 450°F (232°C). This step is crucial for achieving that perfectly baked oyster experience, creating a golden top that will have everyone salivating.

Using a brush, scrub the oysters under cold water. You want to remove any grit or sand on the shells. After cleaning, place them on a dry dish towel until you're ready to shuck them.

Carefully open each oyster using an oyster knife. Slide the knife along the top shell edge and twist gently to pop it open. Remove the top shell and loosen the oyster from the bottom shell. Keep the oyster in its shell and place it on a baking sheet.

In a large skillet, heat the olive oil over medium heat. Add the shallots and sauté until soft and translucent, about 3-4 minutes. Then, throw in the spinach and cook until wilted. This usually doesn’t take long—just a minute or two. Remove from heat and let it cool slightly.

In a bowl, combine the sautéed spinach and shallots with the cream cheese, heavy cream, garlic powder, parsley, and Pecorino Romano cheese. Stir until well mixed. This blend brings together all the luscious textures and flavors that will crown your oysters.

Spoon the filling generously over each oyster. You want a nice heap for maximum flavor. Sprinkle the top with gluten-free breadcrumbs or regular panko to ensure a crispy finish.

Place the filled oysters in the preheated oven. Bake them for about 10-12 minutes, or until the topping is golden and bubbling. The smell will be heavenly—trust me!

Once out of the oven, serve immediately. Enjoy them right from the shell, perhaps with a slice of lemon on the side.