Creamed Spinach


How to Prepare

   Nutmeg (1/8 tsp.)

   Mascarpone cheese (4 oz.)

   Asiago cheese (1/3 cup)

   Heavy cream (1 cup)

   Garlic (1 ½ loves – minced)

   Baby spinach (24 – 25 oz.)

   Unsalted butter (2 – 3 tbsp.)

   Salt (to taste)

   Golden onion (¼ cup – diced)

   Chicken stock (¼ – ½ cup)

   Fresh ground black pepper

   Vito & Joe’s Extra Virgin Olive Oil





  1. In a large, deep pan, put your chicken stock and a splash of Vito & Joe’s Extra Virgin Olive Oil.
    1. a. Warm on low. 
  2. In a separate saucepan, place your butter, onion, garlic, and a 1/3 of a cup of Vito & Joe’s Extra Virgin Olive Oil. 
  3. Sautee until the onions start to become translucent. 
  4. Rough chop the spinach into smaller pieces and add to chicken stock. 
  5. Cover for 2 -3 minutes and then remove the cover. Stir. 
  6. Replace the cover and continue to cook on low sitting every 3 -5 minutes until the spinach starts to cook down. 
  7. Once the onions and garlic are translucent, add the saucepan, mascarpone cheese, asiago cheese, cream and nutmeg. 
  8. Continue to heat on low. 
  9. Add salt and freshly ground pepper to taste.
  10. Cook until the sauce starts to thicken. 
  11. Once the sauce is thickened and the spinach is cooked down, add the spinach to your cream sauce. 
  12. Cook down for 1 -2 minutes until slightly thickened. Enjoy!