To kick things off, heat the butter in a large skillet over medium heat. Once it’s melted, toss in the minced onion. Stir occasionally until the onions become soft and translucent. This usually takes about 5 minutes. Next up, add the minced garlic. Cook for an additional minute, allowing the garlic aroma to fill your kitchen. This is the foundation of flavor.

Now, sprinkle in 2 teaspoons of kosher salt, freshly ground black pepper, and nutmeg. Stir to combine. The nutmeg might seem like an odd addition, but it adds a subtle warmth that will surprise you. This is the magic of creamed spinach!

In this step, we’ll thicken the mixture. Sprinkle the flour over the sautéed onions and garlic. Stir continuously for about 2 minutes. This creates a roux, which will help thicken our cream later. Now, don’t be alarmed if it looks a bit thick!

Slowly pour in the half-and-half while continuously whisking. This is where the magic happens. Watch as the mixture transforms into a creamy delight. Keep stirring until it begins to thicken, which should take about 5 minutes.

Once the mixture has thickened, it’s time for the star ingredient—spinach! If you’re using fresh spinach, add it in batches, allowing it to wilt. If you opted for frozen spinach, ensure it’s thawed and drained before mixing it in. Stir until all the spinach is covered, and feel free to sneak a taste along the way.

Here comes the good part—the cheese! Add the mozzarella, cream cheese, Parmesan, and Dijon mustard to your creamy spinach. Stir until all the cheese has melted and combined beautifully.

At this point, taste your creamed spinach. Adjust it with the remaining salt and a dash of smoked paprika for a hint of smokiness. You'll find that little touch makes a big difference.

Once everything is well combined and hot, you can serve it immediately or keep it warm on low heat. This creamy spinach is best enjoyed right away but can also be reheated gently later.