Ingredients
1/2 cup finely chopped onion
1 tsp minced garlic
1/4 teaspoon pepper
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1-1/2 cups cream cheese
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
Directions
In a large saucepan, melt butter, add onion; cook until translucent, add garlic and stir through to combine. Add remaining ingredients. Cook and stir over medium heat
for 8-10 minutes or until blended and heated through. Prepare 2 small (I used 6 3/4 x 4 3/4" glass) baking dishes. I turned over one of the ventilated trays and put it on the bottom (instead of the drip pan-- A trick from Lana Under Pressure—Air circulates and can stagger the pans on the 2 shelves for even better circulation). Cook in Instant Vortex Plus on BAKE for 9 minutes OR bake in conventional oven for 20-25 minutes @ 350F.
Stores very well; great for leftovers.