2 1/4 lb fresh leaf spinach; 1 lb frozen
4 tsp kosher salt; divided
4 tbsp butter
1 medium yellow onion; minced
3 cloves garlic; minced
1 tsp black pepper
1/2 tsp nutmeg; freshly grated
1/4 cup all-purpose flour
3 1/2 cups half-and-half
1 cup mozzarella cheese
4 oz cream cheese
1/2 cup grated parmesan cheese

1. Bring a large pot of water to a boil with two teaspoons of salt.

2. Add the spinach and cook just until wilted, about 1 minute.

3. Drain the spinach in a strainer or colander. Rinse with cold water until cool and squeeze the water out of spinach.

4. Chop the spinach bundles into a 3/4 inch width.

5. In a large skillet melt the butter with the garlic and onions.

6. Cook on medium low for 8-10 minutes or until the onions are translucent.

7, Add in the remaining kosher salt, black pepper and nutmeg.

8. Add in the flour and mix with a wooden spoon over low and cook for 2-3 minutes until the aroma is a bit nutty.

9. Add the half an half and cook until boiling.

10. Add in the mozarella cheese and cream cheese Cook for 6-8 minutes or until the mixture has thickened.

11. Add in the spinach and the Parmesan cheese and stir to combine.