1 (10 ounce) package frozen chopped spinach, thawed
1 large onion, finely diced
4 cloves garlic, minced
1/2 teaspoon salt
3 stalks celery, finely diced
3 (10 ounce) packages frozen cream cheese, room temperature
3 (10 ounce) cans tomato paste
1 teaspoon tomato paste with salt
1 teaspoon dried parsley
In a small mixing bowl, gently skim fat and milk from spinach leaves. In a separate bowl, blend cream cheese, tomato paste, tomato paste with salt; spread over sliced spinach.
Place chopped spinach and onion in a large resealable plastic bag, seal tightly and squeeze mixture with hands. Seal bag, and refrigerate overnight.
In a large skillet, cook garlic in olive oil. Add spinach and onion, and heat to 1 to 2 minutes. Add garlic, salt, celery and season with salt. Place spinach mixture over garlic in skillet; cook to about 3 minutes, or until spinach is crisp and lightly browned.
Pour tomato paste over spinach mixture in skillet and stir. Sprinkle mixture over cream cheese mixture, mixing just until coated. Cover, and refrigerate overnight.
Raise oven temperature to 450 degrees F (230 degrees C).
Bring a large pot of lightly salted water to a boil. Add spinach mixture, and cook until tender - about 8 minutes.
Remove spinach mixture from refrigerator, and whisk cream cheese mixture into spinach mixture. Return to the remaining spinach mixture, and mix thoroughly. Spoon cream cheese mixture over cream cheese mixture, and mix well. Serve immediately, or chill for 1 hour.