50 ounces frozen, chopped spinach, thawed
4 tablespoons butter
2 small onions, chopped, 5 ounces
8 ounces cream cheese, softened
3/4 cup heavy cream
2 ounces freshly grated parmesan cheese, 1/2 cup
1/4 teaspoon pepper
1/2 teaspoon garlic powder
Pinch nutmeg
1 teaspoon salt
1 teaspoon Spicy Seasoning Salt
1/2 teaspoon pepper
2 ounces Swiss cheese, shredded, 1/2 cup
2 ounces freshly grated parmesan cheese, 1/2 cup

In a medium skillet, sautÚ the onion in the butter 15 minutes. Blend in the cream cheese on medium-low heat. Gradually blend in the cream until smooth. Stir in 1/2 cup parmesan, 1/4 teaspoon pepper, the garlic powder and nutmeg. Squeeze all of the liquid from the spinach and place in a greased 11x7" baking pan. Pour in the sauce mixture and mix well (I found that using 2 forks to do the mixing worked well). Mix in the salt, seasoning salt and 1/2 teaspoon pepper. Spread evenly in the pan, then top with the Swiss cheese and remaining 1/2 cup parmesan. Bake at 425║ 20-30 minutes until hot and bubbly.

Makes 10-12 servings
Can be frozen

Per 1/10 recipe: 295 Calories; 25g Fat; 13g Protein; 9g Carbohydrate; 5g Dietary Fiber; 4g Net Carbs
Per 1/12 recipe: 246 Calories; 20g Fat; 11g Protein; 7g Carbohydrate; 4g Dietary Fiber; 3g Net Carbs

You really have to be a spinach lover to appreciate this dish. After my first taste, I wasn't too sure about all that spinach, but I liked it better with each bite. I think I will cut the spinach down to 40 ounces and use just one small onion next time so that there will be more sauce to go around. This variation would make about 10 servings and have 4 net carbs per serving.

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