In my recipe for Creamed Spinach with Lamb and Roasted Garlic I decided on browned ground lamb, oregano and roasted garlic to up the flavors and a wine shallot reduction to enliven the tastebuds.
In a large stock pot, melt 1 tablespoons of the butter in 1 tablespoon of olive oil. Add the spinach and cook over high heat, stirring occasionally, until all has wilted, about 5-7 minutes. Transfer to a strainer set over a large bowl to drain. Allow the spinach to cool, squeeze out excess water.
In same pan melt remaining 1 tablespoons of butter in the remaining 1 tablespoon of olive oil. Add roasted, mashed garlic, shallots and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the white wine and cook, stirring, about 3 more minutes. Add the heavy cream and bring to a boil. Simmer over medium heat, stirring occasionally, until reduced by half, about 8 minutes. Pour into a measuring bowl, set aside and allow to cool.
In the pan add 1 tablespoon of olive oil and brown the lamb with thyme, oregano and season with kosher salt. Once browned, drain on paper towel and allow to cool.
In a large bowl add the cooled spinach, browned lamb, parmesan cheese and eggs. Mix by hand to incorporate.
Scrape the mixture into an oiled baking dish and pour the cream sauce over. Top with a little more shredded parmesan cheese and bake for 15 minutes, until bubbling and the sauce is thickened and top is browned. Let stand for 5 minutes before serving.