• 5 bags spinach
• 1 Tbsp butter
• 1 Tbsp all purpose flour
• ½ cup warm milk, plus more for thinning
• ¾ tsp salt
• ¼ tsp black pepper
• ⅛ tsp ground nutmeg
• pinch of Cayenne pepper
• 4 oz cream cheese, room temperature

Rinse spinach leaves. Place half the leaves in a 3-qt saucepan. Cover.

Cook over medium-high heat until wilted, about 5 minutes, shaking pan occasionally.

Add remaining spinach leaves to pot as first batch shrinks. Cook spinach until it is all wilted, about another 5 minutes.

Drain spinach, let cool.

When cool squeeze spinach to remove excess water, then chop fine.

Return to saucepan.

In a small saucepan, melt butter over medium heat. Whisk in flour. Cook for 2 minutes, whisking constantly.

Stir in salt, pepper, nutmeg and cayenne.

Remove from heat and whisk in cream cheese until smooth.

Scrape cheese sauce into saucepan with spinach. Stir over medium-low heat until heated through, about 2 minutes.

For a more liquid consistency, if desired, thin with 2 Tbsp of milk.