Begin by thoroughly washing your fresh spinach under cold water, then roughly chop it into bite-sized pieces.

In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add diced onions and sauté for about 5-7 minutes until translucent.

Stir in minced garlic and cook for an additional 1 minute until fragrant, but be careful not to burn it.

Lower heat and season the onion-garlic mixture with kosher salt and freshly cracked black pepper. Gradually add chopped spinach, stirring frequently for about 5 minutes until wilted.

Once the spinach is wilted, reduce heat to medium and pour in 1 cup of heavy cream and 4 ounces of cream cheese, stirring gently to combine.

Simmer for 3-4 minutes until the mixture thickens slightly, then stir in ½ cup of freshly grated Parmesan cheese until melted.

Taste and adjust seasoning with more salt or pepper as needed, then serve hot.