Cooking Instructions:

Begin by blanching the fresh spinach in a pot of boiling salted water for 30 seconds. Immediately transfer the spinach to a cold water bath to stop the cooking process and preserve its vibrant color. Once cooled, squeeze out any excess water and set aside.

In a skillet over medium heat, melt the butter. Add the finely chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Pour in the milk, heavy cream, and cream cheese into the skillet. Stir continuously while simmering until the cream cheese has melted and the mixture is smooth.

Season the cream sauce with salt, pepper, a pinch of cayenne pepper, and a touch of nutmeg. Adjust the seasoning to taste.

Add the wilted spinach to the cream sauce and gently stir to combine. Grate fresh Parmesan cheese into the dish and mix until everything is well coated and combined.

Once the spinach is evenly coated with the cream sauce, remove from heat and serve immediately. If desired, adjust seasoning with more salt and pepper before serving.

For those cooking creamed spinach, remember that the key is to avoid overcooking the spinach, which can lead to a soggy texture. Always squeeze out excess moisture after blanching to keep your dish from becoming watery.

Additionally, feel free to customize the flavor by adding other seasonings or cheese varieties, and don't hesitate to experiment with the cream sauce's consistency to suit your preference. Enjoy your delicious creamed spinach!