Prep Time: 5 minutes

Cook Time: 25 minutes

Serves: 6-8

Ingredients:

3 bag (10 oz each) fresh spinach, cleaned and roughly chopped or 3 (10 oz. pkg.) chopped frozen spinach

1⁄4 C. butter

2 T. garlic, minced

3 T. white onion, minced

6 T. all-purpose flour

1/4 tsp. grated nutmeg

1 1⁄4 C. heavy cream or milk

4 oz. cream cheese

1⁄2 C. parmesan cheese, freshly grated

Salt and pepper to taste

What to do:

Bring a large pot of salted water to a boil. Add the spinach and cook for 2 minutes. Drain in a fine-mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.

Heat a large skillet over medium-high heat. Melt butter in the same skillet over medium heat. Add garlic and onions and cook, stirring occasionally, until tender, about 3- 5 minutes. Add the flour and cook, and then reduce the heat to low and cook, stirring constantly, until a light blond roux forms, 2 to 3 minutes.Mix in spinach, nutmeg and heavy cream. Stir in cream cheese until it melts and coats the spinach. Add parmesan cheese and continue to cook and stir until thickened, season to taste with salt and black pepper.