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1
PLACE contents of 2 (16 ounce) tubs Organics brand fresh baby spinach in large soup pot over medium heat; POUR 1/2 cup water evenly over spinach; TOSS spinach until evenly dampened.
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2
COVER pot; COOK spinach just until wilted, between 3-5 minutes, stirring once.
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3
RETURN spinach into colander in sink; DRAIN completely and let set until ready to use.
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4
INTO the medium saucepan ADD: 3/4 cup chicken broth, 1 tablespoon butter, 4 teaspoon fresh lemon juice, 1/4 teaspoon fresh grated lemon zest, 3/8 teaspoon freshly grated nutmeg, 1/4 teaspoon sea salt, 1/4 teaspoon sugar, 1 dash fresh ground white pepper; BRING broth to gentle boil over medium heat.
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5
CHOP 1/2 medium sweet Vidalia onion; MINCE 4 fresh garlic cloves; ADD both to the saucepan with broth mixture; GRATE 1/4 teaspoon fresh lemon zest; SQUEEZE 4 teaspoons fresh lemon juice. ADD all to broth mixture; REDUCE heat slightly.
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6
SIMMER uncovered until onion is almost transparent; REDUCE heat to low.
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7
STIR in 1/2 cup light cream cheese spread (up to 8 ounces) and 1/3 cup (or more) fresh deli basil pesto into the saucepan mixture, FOLD together gently until cream cheese has melted and the sauce is consistent and creamy (STIR 2 tablespoons heavy cream now if a richer sauce is desired); SEASON sauce to taste now, if necessary.
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8
REMOVE drained cooled spinach from colander; CHOP spinach coarsely.
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9
FOLD spinach into sauce mixture until thoroughly blended (FOLD in 2-4 tablespoons crumbled feta cheese now, if desired, one tablespoon at a time, gradually until blended).
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10
SERVE and ENJOY.
