Blanch the leaf spinach. Fill a large pot with enough salted water to cover the spinach (baby leaf spinach or spinach) and bring it to a boil. Then, add the 1 pound of spinach to your boiling water and cook until beginning to wilt, about 1 minute. After 1 minute, drain immediately using a colander and rinse with cold water until the spinach is cool to the touch. Then set aside.
Sauté onion & garlic. Next, bring a large skillet or non-stick frying pan to medium-low heat with 2 tablespoons of butter. Once the butter is melted, add ¼ cup finely diced onion and 1 teaspoon (1 clove) minced garlic to the pan. Then sauté until softened and the onion is translucent and fragrant – about 8 to 10 minutes.
Make the sauce. To the sautéed onion and garlic, add the seasoning: 1 teaspoon salt, ½ teaspoon ground black pepper, and ¼ teaspoon ground nutmeg.
Make the sauce. Next, stir in 2 tablespoons AP flour. Cook the flour paste (or roux) for 2 to 3 minutes to cook off the flour taste
Make the sauce. Next, stir in 2 tablespoons AP flour. Cook the flour paste (or roux) for 2 to 3 minutes to cook off the flour taste
Make the sauce. Then slowly whisk in 1 ½ cups half & half and bring to a boil.
Add the cheese(s). Reduce the heat to low, then stir in ½ cup mozzarella cheese and 2 ounces of cream cheese. Then stir until all the cheese is melted, smooth, and thickened, about 5 minutes.
Finish creamed spinach. To the sauce, add ⅓ cup Parmesan cheese and the drained, chopped spinach. Once the spinach is heated to your satisfaction, remove it from the heat and serve immediately.
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