This can happen for a couple of reasons. If you're using fresh spinach like we did in this recipe, cook it until all the liquid evaporates. Spinach releases as much moisture as it wilts, so cooking that water off is crucial. If you're using thawed frozen spinach, squeezing out as much liquid as possible before adding it to your dish is essential. Being mindful of these steps will ensure a creamy, not watery, finish.