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1
Heat a very large, deep skillet over medium heat.
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2
Add all the spinach with the water still clinging to its leaves, even if you have to firmly pack it in.
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3
Cover the pan tightly (weight the lid down, if necessary).
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4
Leave the spinach to cook for about 2 minutes, then turn it over so that the wilted leaves are on the top.
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5
Cover and repeat the process 2 or 3 times more, until all the spinach is nicely wilted.
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6
Remove from the heat and cool to room temperature.
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7
Squeeze the spinach dry with your hands a little at a time, squeezing as much liquid as possible from the leaves.
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8
Chop the spinach leaves coarsely and set aside.
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9
In a medium saucepan, melt the butter over medium heat.
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10
Stir in the flour with a wooden spoon, to make a loose paste.
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11
Cook for about 2 minutes, until foamy, but do not let it brown.
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12
Remove from the heat.
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13
As soon as the paste has stopped foaming, whisk in the hot milk all at once and continue whisking until thoroughly blended.
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14
Return to the heat and stir slowly, reaching into all the corners of the pan, until the sauce comes to a simmer.
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15
Simmer for about 2 minutes, still stirring, until the sauce has thickened, then add the cream, salt, and pepper, and stir for 1 minute more.
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16
Remove the pan from the heat and stir it every minute or two while you finish the dish to prevent a skin from forming.
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17
In the same skillet where the spinach was cooked, well dried, heat the olive oil over mediumlow heat.
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18
Add the onion and saute, stirring occasionally, for 7 to 8 minutes or until translucent.
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19
Add the cooked spinach and the white sauce to the pan and stir together over medium heat until well mixed and heated through.
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20
Finally, stir in the cheese, taste for seasoning, and transfer to a heated and covered serving dish.
