1 (10 oz.) pkg. spinach
2 tbsp. butter
2 c. milk
2 tbsp. flour
1/8 tsp. thyme
Dash nutmeg
1/2 tsp. salt
Sour cream

Melt butter in saucepan. Add spinach (no need to thaw) and cook over high heat for 5 minutes or until spinach is limp. Press spinach through wire strainer to make a puree. Mix milk with spinach in saucepan and add the flour, thyme, nutmeg and salt. Cook over medium heat, stirring until thickened. Serve with a dab of sour cream on top. 4 servings.