• 1/2 cup Fresh Harvest Butter olive oil
  • 1 medium yellow onion, minced
  • 1-pound frozen, chopped Spinach
  • 3 cloves garlic, minced
  • ½ teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground or freshly grated nutmeg
  • ¼ cup all-purpose flour
  • 3 ½ cups half-and-half
  • 1 cup mozzarella cheese
  • 4 ounces cream cheese
  • 1/2 cup grated Parmesan cheese


  1. Defrost spinach and squeeze as much water out as possible in fistfuls, using paper towels. You want the spinach to have as little water as possible.
  2. In a large skillet combine olive oil with the garlic and onions.
  3. Cook on medium low for 8-10 minutes or until the onions are translucent.
  4. Add in the kosher salt, black pepper and nutmeg.
  5. Add flour and mix with a plastic whisk over low and cook for a minute or two.
  6. Add the half-and-half and cook until light boil. Whisk until mixture is creamy and no lumps.
  7. Add in the mozzarella cheese and cream cheese
  8. Cook for a few minutes or until the mixture has thickened. Continue to whisk for consistency.
  9. Add in the spinach and the Parmesan cheese and stir to combine. Whisk again until smooth.
  10. Serve immediately – (option: transfer to casserole pan and reheat)

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