1 teaspoon finely chopped, fresh peeled ginger

2 teaspoons garam masala

1/4 teaspoon freshly ground black pepper

1/2 teaspoon fine salt, plus more for seasoning

1/3 cup heavy cream

1 tablespoon freshly squeezed lemon juice

4 pieces naan

2 cups shredded mozzarella cheese

Arrange a rack in the middle of the oven and heat to 500 F. Line two baking sheets with parchment paper.

Using your hands, squeeze the excess water out of the spinach and set aside. Heat the oil in a large frying pan over medium heat until shimmering. Add the onion, season with salt, and cook, stirring occasionally, until softened, about 5 minutes.

Add the garlic and ginger and cook until fragrant, about 30 seconds. Add the garam masala and pepper and cook until fragrant, about 30 seconds. Add the spinach and 1/2 teaspoon salt and cook, stirring occasionally, until heated through and any moisture that comes out of the spinach is evaporated, about 2 minutes.

Remove from the heat, add the cream and lemon juice, and stir to combine until the spinach absorbs the cream. Taste and season with more salt as needed.

Grab two baking sheets and place two pieces of naan on each sheet. Divide the spinach mixture among the naan and spread into an even layer, leaving a 1/2-inch border. Sprinkle with the cheese.

Bake one sheet at a time until the cheese is melted and the edges of the naan are golden-brown, 5 to 7 minutes per sheet. Let cool 2 minutes, then cut into slices and serve.

Recipe notes: I like the ease of using frozen spinach here, and I've found that the easiest way to thaw it is in the refrigerator for one to two days. Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in a 400 F oven until warm.

(Christine Gallary is the food editor-at-large for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)