2 teaspoons olive oil, plus more for baking dish 

1 onion, finely chopped 

2 garlic cloves, minced 

2 pounds spinach, washed well and coarsely chopped 

½ cup milk 

6 ounces cream cheese, cut into pieces, softened 

3 dashes Worcestershire sauce 

3 dashes hot-pepper sauce, such as Tabasco 

¾ cup shredded mozzarella cheese (3 ounces) 

Coarse salt and freshly ground pepper

1 Preheat oven to 425°F. Heat oil in a Dutch oven (or large pot) over medium. Add onion and garlic; cook, stirring occasionally, until lightly browned, 5 to 8 minutes. 

2 Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, tossing frequently, 5 to 8 minutes.Transfer mixture to a colander; drain, pressing to release all excess liquid.

3 In the same pot, bring milk just to a simmer. Add cream cheese and cook, whisking, until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot-pepper sauce, and ¼ cup mozzarella; stir to combine. Season with salt and pepper.Transfer mixture to a lightly oiled 1½-quart shallow baking dish; sprinkle evenly with remaining ½ cup mozzarella. 

4 Bake until bubbly and cheese is golden brown, 20 to 25 minutes. Serve hot.

PER TABLESPOON: 26 calories; 1.9 grams fat; 1.3 grams protein; 1.2 grams carbohydrates; 0.5 gram fiber.