FETA CREAMED SPINACH
Heat 2 Tbsp. olive oil in a large skillet over medium. Add 3/4 cup chopped onion and 3 chopped cloves garlic; cook for 5 minutes. Add
3 (10 oz.) pkg. frozen chopped spinach (thawed and squeezed dry), 11/4 cups heavy cream, and 1 oz. cream cheese. Cook until slightly thickened, 4 minutes. Add 4 oz. feta, 2 Tbsp. chopped dill, 3/4 tsp. kosher salt, and 1/8 tsp. nutmeg.
SAVORY BREAD PUDDING
Whisk 6 eggs, 4 cups milk, 1 Tbsp. Dijon, and 1/2 tsp. kosher salt in a 13-by-9-in. baking dish. Cook 2 oz. chopped pancetta in a skillet until crispy. Add 10 oz. frozen chopped spinach (thawed and squeezed dry); heat through. Toss spinach mixture, 10 cups cubed crusty bread, and 8 oz. shredded Gruyère in liquid in baking dish. Bake at 375°F for 50 minutes. Top with chives.
Mix 1 lb. ground lamb, 1 egg, 1 cup frozen chopped spinach (thawed and squeezed dry), 1/2 cup grated pecorino, 1/3 cup each bread crumbs and milk, 1 Tbsp. chopped fresh mint, 11/2 tsp. kosher salt, 1/2 tsp. cumin, and 1/4 tsp. cinnamon. Shape into 1-in. meatballs. Bake on a greased baking sheet at 375°F for 15 minutes.