Creamed Spinach 2 Recipe

In a large sauce pan with salted water, cook spinach according to package directions. Drain well and press with a spatula or large spoon until as much of the liquid as possible in drained off. Return to pan. In small skillet, sauté the shallots in butter until translucent and soft. Add to spinach. In a small pan over medium heat, combine the cream, Boursin cheese and salt and pepper to taste. (If you are using Boursin with pepper, you probably don't need any additional pepper). With a whisk, press the cheese until it breaks apart; stir until mixture is smooth and hot but not boiling. Pour over spinach/shallot mixture, adding additional cream if necessary until you reach a consistency you like. (The additional cream can be light cream instead of whipping cream to save a few calories). Serve at once. 6-8 servings.