Step 1: Prepare Your Spinach. If using fresh spinach, wash thoroughly. In a large pot, wilt the spinach in batches over medium heat. Transfer to a colander and let cool. Squeeze out as much excess water as possible using your hands or a clean kitchen towel. Roughly chop the squeezed spinach. If using frozen spinach, ensure it's fully thawed and squeezed of all excess water, then chop.
Step 2: Melt the Butter and Sauté Aromatics. In the same large pot or a deep skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Do not brown the garlic.
Step 3: Create the Creamy Base. Sprinkle the flour over the garlic and butter, stirring constantly for 1 minute to cook out the raw flour taste and create a roux. Gradually whisk in the heavy cream until smooth and lump-free. Bring the mixture to a gentle simmer, stirring constantly, until it thickens slightly, about 3-5 minutes.
Step 4: Add Cream Cheese and Seasonings. Reduce the heat to low. Add the cubed cream cheese to the simmering cream mixture. Stir continuously until the cream cheese is fully melted and incorporated, creating a smooth, velvety sauce. Season with salt, black pepper, and a pinch of freshly grated nutmeg. Taste and adjust seasonings as needed.
Step 5: Combine with Spinach. Fold in the squeezed and chopped spinach into the creamy sauce. Stir gently until the spinach is fully coated and heated through. Avoid overcooking.
Step 6: Optional Cheese Boost. If desired, stir in half of the grated Parmesan cheese until melted and fully incorporated into the creamed spinach recipe.
Step 7: Serve Hot. Transfer the finished creamed spinach recipe to a serving dish. If using, sprinkle the remaining Parmesan cheese on top for garnish. Serve immediately and enjoy.