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Categories:Viewed: 106 - Published at: 8 years ago
Ingredients
- 2 teaspoons olive oil, plus more for baking dish
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 pounds spinach, washed well and coarsely chopped
- 1/2 cup milk
- 6 ounces cream cheese, cut into pieces, softened
- 3 dashes Worcestershire sauce
- 3 dashes hot-pepper sauce, such as Tabasco
- 3/4 cup shredded mozzarella cheese (3 ounces)
- Coarse salt and freshly ground pepper
Method
- Preheat oven to 425F.
- Heat oil in a Dutch oven (or large pot) over medium.
- Add onion and garlic; cook, stirring occasionally, until lightly browned, 5 to 8 minutes.
- Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, tossing frequently, 5 to 8 minutes.
- Transfer mixture to a colander; drain, pressing to release all excess liquid.
- In the same pot, bring milk just to a simmer.
- Add cream cheese and cook, whisking, until melted, about 3 minutes.
- Add spinach, Worcestershire sauce, hot-pepper sauce, and 1/4 cup mozzarella; stir to combine.
- Season with salt and pepper.
- Transfer mixture to a lightly oiled 1 1/4-quart shallow baking dish; sprinkle evenly with remaining 1/2 cup mozzarella.
- Bake until bubbly and cheese is golden brown, 20 to 25 minutes.
- Serve hot.
- You can prepare the recipe through step 2 a day or two ahead; let spinach mixture cool, then refrigerate it in an airtight container before proceeding.
