Servings: 16 Servings
Calories: 231kcal
Equipment
- large pot
- strainer
- Wooden spoon
- skillet
Ingredients
- 4 pounds fresh leaf spinach or one pound frozen
- 8 tablespoons unsalted butter
- 1 teaspoon nutmeg freshly grated
- 2 medium yellow onion minced
- 6 cloves garlic minced
- 8 ounces cream cheese
- 8 teaspoons Kosher salt divided
- 2 teaspoon coarse ground black pepper
- 2 cup mozzarella cheese
- 1/2 cup flour
- 1 cup Parmesan cheese grated
- 7 cups half-and-half
Instructions
- If using fresh leaf spinach, rinse under cold water and remove any tough stems. If using frozen spinach, thaw and strain.
- Heat the butter in a large pot over medium-high heat. Add onion and garlic and sauté for 3 minutes or until the onions are softened.
- Reduce heat to medium, add cream cheese, 4 teaspoons of salt, nutmeg, pepper, mozzarella cheese, flour and Parmesan cheese4. Cook until the cheeses are melted and the sauce is thickened, stirring frequently.
- Add half-and-half and remaining salt to the pot, stirring well to combine.
- Increase heat to medium-high and bring the mixture to a simmer.
- Reduce heat to medium-low and add spinach, stirring until it is completely incorporated.
- Simmer for 10-15 minutes or until the spinach is tender and most of the liquid has been absorbed.
- Serve warm with your favorite steak or main dish. Enjoy!
Notes
- For a vegan version of this dish, substitute the butter and heavy cream with non-dairy alternatives such as coconut milk or almond milk.
- If you want a thicker sauce, add some cornstarch or flour to the sauce.
- If you want a spicier dish, add some red pepper flakes or cayenne pepper to the sauce.
- For an extra boost of flavor, add some fresh herbs such as parsley or basil.
- If you want a creamier dish, try stirring in some sour cream or Greek yogurt.
Nutrition
Calories: 231kcal
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