INGREDIENTS

½ cup finely chopped onions
½ teaspoon crushed garlic
2 tablespoon flour
1 ½ cups warm milk
2 tablespoon parmesan cheese
¼ teaspoon ground pepper
pinch of salt
120g cream cheese
600g chopped spinach
butter
olive oil

METHOD

bring a large pot of water to the boil, toss in the spinach and allow to blanch for no longer than 1 ½ minutes, drain in a colander and give it a squeeze to remove the water.
In a large pot on a medium to high heat melt 2 heaped tablespoons butter with about 1 tablespoon of olive oil. Add the onions and garlic and allow them to cook for about 4 or 5 minutes or so while you stir.
Add the flour and stir constantly for about another minute or two to cook the flour.
Add the milk in a slow stream while you mix very well. You need the flour to be combined well with the milk. Once it is all in, reduce your heat to low and keep stirring until you have a nice smooth mixture.
Add the parmesan and cream cheese, season with salt and pepper, combine well and then toss in the spinach. Use a folding motion to combine the spinach and creamy sauce, cook for a minute or two and you are done.