Ingredients:

  • 20 oz frozen chopped spinach, thawed
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 0.5 cup yellow onion, minced finely
  • 3 cloves garlic, grated into a paste
  • 1 cup whole milk, room temperature
  • 2 oz Neufchâtel cheese
  • 0.25 tsp freshly grated nutmeg
  • 0.5 tsp black pepper, freshly cracked
  • 0.25 cup Pecorino Romano cheese, finely grated
  • 1 tsp fine sea salt

Instructions:

  1. Place thawed spinach into a clean kitchen towel or cheesecloth. Twist and squeeze with maximum force until all excess liquid is removed and the spinach is a dry, compact ball.
  2. Melt butter in a large non-stick sauté pan over medium-low heat. Add minced onions and sauté for 5–6 minutes until translucent. Stir in garlic paste and cook for 45 seconds until fragrant.
  3. Whisk in the flour to the butter and onion mixture. Cook for 2–3 minutes, stirring constantly, until the roux smells toasted and turns a pale tan color.
  4. Slowly whisk in the whole milk, a little at a time, to ensure no lumps form. Simmer for 3-5 minutes until thickened.
  5. Whisk in the Neufchâtel cheese, nutmeg, black pepper, and Pecorino Romano until the sauce is smooth and glossy.
  6. Fold the dried spinach into the cream sauce, breaking up any clumps. Stir over low heat for 2 minutes until the spinach is heated through and well-coated.