Ingredients
Method
- In a large skillet, melt the butter over medium-high heat. Add the diced onion and cook, stirring often, until translucent, about 2 to 3 minutes.
- Stir in the minced garlic and cook for 30 seconds until fragrant. Add the softened cream cheese and stir until completely melted and smooth.
- Pour in the heavy cream, then add the salt, black pepper, nutmeg, and cayenne. Cook for 2 minutes, stirring occasionally.
- Add the shredded mozzarella and grated Parmigiano-Reggiano, stirring until the cheeses are fully melted and incorporated into the sauce.
- Fold in the thawed and squeezed spinach, ensuring every leaf is coated with the creamy sauce. Cook for another minute until the spinach is heated through.
- Taste and adjust seasonings as needed. If the sauce seems too thin, let it simmer over medium-low heat until it thickens to your liking.
- Serve immediately while the sauce is glossy and the cheese is gooey.
Nutrition
Notes
Squeeze the thawed spinach thoroughly to avoid a watery sauce.
For a tangy twist, substitute half the cream cheese with goat cheese.
Leftovers can be refrigerated for up to 3 days; reheat gently on the stovetop with a splash of cream.
This recipe pairs beautifully with grilled steak, roasted chicken, or baked salmon.
To make ahead, prepare the sauce without the spinach, then fold in the spinach just before reheating and serving.
Avoid over-cooking once the spinach is added to prevent the sauce from separating.
If using fresh spinach, wilt it first and drain excess liquid before adding.
