My 13-year old son, Simon, has declared this recipe his hands-down new favorite. His exact words ... "it's mad good." That's pretty high praise from a young teenager, don't you think? I sure hope your kids love it as much as Simon does!
Ingredients
Two 10-ounce boxes frozen chopped spinach
3 tablespoons extra virgin olive oil, divided
1 small onion, minced
2 tablespoons all-purpose flour
1½ cups 1% low-fat milk
¾ teaspoon kosher salt
½ teaspoon black pepper
A few generous pinches ground nutmeg (use fresh if you have it)
⅓ cup grated Parmesan cheese
¼ cup light cream cheese
Instructions
Cook the spinach according to package directions. Once cooked, drain in a colander, and press with the back of a large spoon to remove excess moisture. Set aside.
Heat 1 tablespoon of the oil in a medium saucepan over medium heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the remaining 2 tablespoons of olive oil and the flour and whisk constantly until the mixture is smooth and golden, about 2 minutes.
Whisk the milk, salt, pepper, and nutmeg slowly into the flour mixture. Raise the heat and bring to a low boil, stirring constantly. Reduce the heat and continue to simmer and stir gently until the mixture thickens, about 3 minutes.
Turn off the heat and whisk in the Parmesan cheese and cream cheese until the cream cheese melts. Stir in the cooked spinach, and season with additional salt, pepper, and nutmeg to taste. Place over low heat and reheat if necessary.
Notes
Per serving: 190% vitamin A, 10% vitamin C, 25% calcium, 10% iron