2 pkg. baby leaf spinach (10 oz.; fresh)
2 tsp. butter
2 tbsp. all-purpose flour
1 c. milk
2 tbsp. grated Parmesan cheese
1/8 tsp. white pepper
dash of ground nutmeg
red pepper strip (optional)

Thoroughly wash and clean spinach leaves. Drain in a large colander. Remove and discard stems. Coarsely chop spinach leaves. Bring 3 cups of water to a boil in a large saucepan. Add spinach. Reduce heat and simmer, covered, until the spinach is wilted, about 5 minutes. Drain well. Set aside.

Melt butter in a large saucepan. Stir in flour and cook over medium-low heat, stirring constantly, until mixture thickens, about 1 minute. Using a wire whisk, stir in milk. Bring to a boil. Cook, whisking constantly, until the mixture thickens, 1 to 2 minutes. Stir in the Parmesan and pepper. Stir spinach into cream sauce. Heat thoroughly. Spoon spinach into serving bowl. Sprinkle lightly with nutmeg. Garnish with red pepper curls, if desired.

You can make this ahead of time. Cook as directed in recipe and place in an ovenproof dish. Cover and refrigerate until ready to reheat. Heat in a 350°F oven for about 10 minutes or until heated through.