Ingredients:

  • 20 oz frozen chopped spinach, thawed and squeezed bone-dry
  • 1 tbsp unsalted butter
  • 1 small yellow onion, finely diced (approx. 150g)
  • 2 cloves garlic, minced
  • 8 oz full-fat cream cheese, softened
  • 0.5 cup whole milk
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper, freshly cracked
  • 0.125 tsp nutmeg
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup panko breadcrumbs
  • 1 tbsp melted butter

Instructions:

  1. Preheat the oven. Set your oven to 375°F (190°C). Place the thawed spinach in a clean kitchen towel and twist it over the sink until no more liquid can be extracted. Note: This is the most important step for a non watery result.
  2. Sauté the aromatics. Melt 1 tablespoon of butter in a large skillet over medium heat. Add the diced onions and cook for 5-6 minutes until translucent and soft.
  3. Add the garlic. Stir in the minced garlic and cook for exactly 60 seconds until fragrant and pale gold.
  4. Melt the base. Reduce the heat to low. Add the softened cream cheese in small chunks, stirring constantly until the cheese is completely melted and smooth.
  5. Whisk the sauce. Slowly pour in the milk, salt, pepper, and nutmeg. Whisk continuously until the sauce is silky and thick.
  6. Combine the greens. Fold the squeezed dry spinach into the cream sauce until every leaf is coated in white.
  7. Transfer the mixture. Spoon the spinach into a 9x9 inch baking dish, smoothing the top with a spatula.
  8. Prepare the topping. In a small bowl, mix the Parmesan, panko, and 1 tablespoon of melted butter until the crumbs look like wet sand.
  9. Add the crunch. Sprinkle the topping evenly over the spinach base, making sure to cover the edges.
  10. Bake to perfection. Place in the oven for 20 minutes until the edges are bubbling and the top is a deep golden brown.