?2 (10 ounces) packages frozen chopped spinach (thawed and drained)
½ cup almond milk
¾ cup mashed avocado
5 ounces light mozzarella cheese, grated (see note below!)
Instructions
Preheat oven to 425°F. Grease a 1-1/2-quart shallow baking dish with cooking spray or oil and set aside.
Heat a large greased skillet over medium high heat. Add onion and garlic and cook, stirring occasionally, until lightly browned, about 4 to 7 minutes. Add spinach and cook until spinach is hot, about 5 minutes. Drain any liquid from the mixture and transfer to a bowl.
Pour almond milk into the skillet and return to medium heat. Add in mashed avocado and whisk vigorously until as smooth as possible. Add the spinach mixture back into the pot and stir to combine. Stirring occasionally, cook until the mixture is thoroughly warmed and starting to brown. Remove from heat and stir in salt, pepper, and 3 ounces of grated cheese.
Transfer the mixture to the prepared baking dish and bake in the oven until bubbly and golden brown on top, about 20 to 25 minutes. Let cool slightly and devour.
Notes
In terms of the cheese, I actually love using light string cheese. The measurement is conveniently done for you, you can't beat the calorie count, and Trader Joe's makes this awesome organic light string cheese, so it's pretty healthy. And it's also delicious. However, if you don't want to use string cheese for any reason (which I totally respect), then feel free to use five ounces of your shredded cheese of choice. Vegan cheese would also work beautifully here.