The Preparation
If using fresh spinach, blanch in boiling water for 1 minute, drain, squeeze out as much water as possible, and roughly chop.
Melt butter in a large skillet over medium heat.
Add onion and cook until softened, about 5 minutes.
Add garlic and cook 1 more minute.
Sprinkle flour over the onions and stir to coat; cook 1-2 minutes.
Gradually whisk in milk and heavy cream, stirring constantly until smooth.
Add cream cheese and stir until melted and smooth.
Add Parmesan and nutmeg, stir to combine.
Fold in the spinach and cook until heated through.
Season generously with salt and pepper.
Serve hot.
