Heat the butter, then add the onion and cook for 5 minutes or until softened.

Add in the flour and cook for 1-2 minutes stirring constantly.

Slowly add the cream and mix. It'll become really thick at this point, but don't worry, as the milk will make the sauce less thick once added.

In the meantime, in a saucepan, place the spinach and add boiling water from the kettle until the leaves are all submerged. Leave the leaves in the hot water for 2-3 minutes or until the leaves have all wilted. Drain well using a colander.

Then, using a spoon or your hands, squeeze as much water as you can. I used a cheese cloth to squeeze as much water as I could, but be aware that the water being squeezed out of the spinach will be very hot.

Chopped the spinach into smaller pieces and added them to the pan.

Stir the spinach into the onion mixture.

Slowly add a splash of milk into the spinach and stir. Keep adding milk and stirring until you get the consistency you like.

Sprinkle in some nutmeg and season with salt and pepper.