1. Preheat your oven to 375°F (190°C). I like to start early so the whole kitchen fills with that wonderful garlic aroma.
2. If using fresh spinach, wash thoroughly and wilt in a large skillet over medium heat for about 3-4 minutes until just softened. Drain any excess liquid and chop roughly. If using frozen, make sure to thaw fully and squeeze out as much moisture as possible.
3. In the same skillet, heat olive oil and butter over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Mama Lou always said patience with onions pays off in flavor.
4. Add minced garlic to the onions and cook for another 1-2 minutes until fragrant but not browned.
5. Lower the heat and stir in the cream cheese until melted and smooth. Gradually pour in the heavy cream, stirring constantly to combine.
6. Add nutmeg, salt, and pepper to the creamy mixture. Remove from heat.
7. Fold the chopped spinach into the cream sauce until fully coated.
8. Transfer the spinach mixture into a greased 9×9-inch baking dish. Sprinkle the Parmesan and mozzarella evenly on top.
9. Bake uncovered for 20-25 minutes, until the top is golden and bubbly. You’ll know it’s ready when the edges start to brown and you can smell the roasted garlic mingling with melted cheese.
10. Let it cool for 5 minutes before serving. This gives it time to set slightly and makes it easier to scoop out.

One of my favorite moments is watching Ouma’s face light up when the timer goes off—she says it smells like a little piece of heaven. Don’t rush this bake; each step builds layers of flavor and texture that make it unforgettable.