Spinach Gunge
['1/4 cup (1/2 stick) unsalted butter', '2 pounds fresh spinach, stemmed', '1 1/2 cups (lightly packed) grated Pecorino, Parmesan, or Manchego cheese (about 3 ounces)', '1/4 cup crème fraîche', '1 teaspoon Dijon mustard', 'Kosher salt and freshly ground black pepper']
Melt butter in a large pot over medium-high heat. Working in 4 batches, add spinach to pot, tossing to wilt between batches. Stir in cheese, crème fraîche, and mustard. Using an immersion blender, regular blender, or food processor, purée spinach mixture until very smooth. Season to taste with salt and pepper.
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