Creamy Spinach

August 31, 2011 by Daniele Buzzurro

Creamy Spinach– spinach: 800 gr.
– Philadelphia Classic: 100 gr.
– shallot: 1
– butter: 20 gr.
– nutmeg
– salt

 

Cook spinach with salt for 3-4 minutes in a covered pot until they soften, then drain and put under running water.
Chop the shallots, simmer it with the butter in a frying pan and add the spinach, nutmeg and salt, mixing thoroughly.
Continue joining half Philadelphia in the middle until is not all mixed, then put the other half of cheese on top and serve everything hot.

 

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