Creamed spinach

When I made this I used 2 - 10 oz bags of fresh spinach. I also cut the sauce in half. 

Ingredients:

• ▢4 tablespoons unsalted butter
• ▢1 medium yellow onion , minced
• ▢3 cloves garlic , minced
• ▢4 teaspoons Kosher salt , divided
• ▢1 teaspoon coarse ground black pepper
• ▢1/2 teaspoon nutmeg , freshly grated
• ▢1/4 cup flour
• ▢3 1/2 cups half-and-half
• ▢2 1/4 pounds fresh leaf spinach , or one pound frozen
• ▢1 cup mozzarella cheese
• ▢4 ounces cream cheese
• ▢1/2 cup Parmesan cheese , grated

Instructions

• Bring a large pot of water to a boil with two teaspoons of salt.
• Add the spinach and cook just until wilted, about 1 minute.
• Drain the spinach in a strainer or colander.
• Rinse with cold water until cool and squeeze the water out of each fistful of spinach.
• Chop the spinach bundles into a ¾ inch width.
• In a large skillet melt the butter with the garlic and onions.
• Cook on medium low for 8-10 minutes or until the onions are translucent.
• Add in the remaining kosher salt, black pepper and nutmeg.
• Add in the flour and mix with a wooden spoon over low and cook for 2-3 minutes until the aroma is a bit nutty.
• Add the half an half and cook until boiling.
• Add in the mozarella cheese and cream cheese
• Cook for 6-8 minutes or until the mixture has thickened.
• Add in the spinach and the Parmesan cheese and stir to combine.

Credit: https://dinnerthendessert.com/classic-steakhouse-creamed-spinach/