2 1/2poundsfresh spinachroughly chopped, or 2 pounds frozen
4ouncescream cheesecut into cubes
1/2cupgrated Parmesan cheese
Mince your onion and garlic, shred the cheese and give your spinach a rough chop if using fresh leaves.
Bring a large pot of water with 2 tsp salt to a boil then cook the spinach for about 30 seconds then transfer to a colander and rinse with cold water. You can do this in batches if your pot isn't big enough. If using frozen spinach simply thaw.
Place the leaves in a tea towel or cheese cloth and squeeze all the excess water from the spinach and set aside.
Melt the butter in a large skillet over medium-low heat then add the onion and cook while stirring until translucent, about 5 minutes. Add the garlic in and cook until fragrant, 1-2 minutes.
Pour in the cream and add the diced cream cheese, cook while sitting until the cream cheese has melted and the mixture comes to a boil. Boil for about a minute then reduce heat to low and sprinkle in the mozzarella and parmesan. Cook while stirring occasionally until melted then remove from heat.
Bread the spinach apart and sprinkle into the sauce then stir over low heat until warmed through. Serve warm.
If using fresh spinach make sure not to overcook it, 30 seconds really is enough.
You can add more spinach for a slightly less decadent side dish. Try adding 3 pounds of fresh spinach if doing this.
If you're not a fan or parmesan then try using pecorino Romano or just omit.
Note that the onion is minced and not chopped. You want smaller pieces that blend well with the other ingredients.
Try adding 1/4 tsp of nutmeg or red pepper flakes for some added depth or flavor.