In a cast iron or pan, add in the butter, onion, crushed red pepper flakes, salt & cracked black pepper, and saute for a few minutes on medium heat. Then add in the garlic and olive oil and saute for about 5 more minutes until golden and fragrant.

Next stir in the heavy cream and bring the pan to a boil. Once it comes to a boil, lower it to a simmer, and add in the ripped up fresh mozzarella, grated pecorino romano, and the cream cheese. Give that a stir and add in more salt, cracked black pepper, and crushed red pepper if needed. Let that simmer together for about 2-3 minutes.

Take your fully thawed spinach, place it in a kitchen towel, and fully squeeze the liquid out through the towel into a bowl until the spinach is dry. Chop up the spinach, add it into the pan, and stir until everything is combined and creamy.

Transfer to a serving dish and enjoy!