2 (10) ounce packages of frozen spinach, chopped finely
1 small onion, finely chopped
1 cup of heavy whipping cream
3 ounces of full fat cream cheese
1 Tablespoon butter
1 Tablespoon olive oil
1/2 tsp salt
1/8 tsp pepper
few dashes of nutmeg (about 1/8-1/4 teaspoon, depending on personal tastes)

Defrost the spinach. It's easiest to defrost it in the microwave. Squeeze out all of the liquid from the spinach. In a medium sized pan, heat olive oil and butter and sauté the onion until tender. Add the drained spinach, and cook for an additional 5-10 minutes. Transfer to a bowl. In the same pan, heat cream and cream cheese. Cook until the cream cheese is completely melted and the cream has thickened a bit. This should take about 5 minutes. Season with salt, pepper, and nutmeg. Add the spinach back into the pan and toss to coat the spinach and heat through.

This also makes a great filling for egg crepes.

Recipe Suggestion:
1. Try adding 2 tablespoons of lemon juice to the cream sauce, for a bit of a tangy kick!
2. If you like a bit of a thinner cream sauce, try adding another 1/4 cup of heavy whipping cream to the cream sauce.