Ingredients
1 bag (16 ounces) frozen spinach, thawed
¾ cup fat-free milk
4 ounces reduced-fat cream cheese, cut into chunks and softened
2 teaspoons extra-virgin olive oil
1 small onion, minced
Pinch ground nutmeg
Salt and freshly ground black pepper
¼ cup grated Parmesan cheese (1 ounce)

Directions

1. Place the thawed spinach in a colander set over a large bowl; squeeze to extract the juice. Pour 2 tablespoons of the juice into a cup and reserve. Discard any remaining juice.
2. In a medium saucepan, combine the spinach juice, milk, and cream cheese. Bring to a simmer over low heat, stirring and pushing the cheese against the pan to break up. (The mixture should be well combined but will not be smooth.) Remove the pan from the heat.
3. In a large nonstick skillet, heat the oil over medium-low heat. Add the onion and cook, stirring frequently, until softened, about 3 minutes. Add the spinach, stirring to coat. Stir in the milk mixture and cook until bubbling, about 3 minutes. Season the spinach with nutmeg and salt and pepper to taste. Sprinkle with the Parmesan and serve hot.

Ready in: 20 minutes