80ml fresh cream
½ tsp finely chopped garlic
salt & freshly ground black pepper
¼ tsp nutmeg (freshly grated is better)
Tear the spinach stalks from the leaves and discard any brown leaves. Wash the leaves under running water until clean. Transfer to a large heated saucepan, cover and gently cook for 2 min over a low heat until fully wilted.
Drain in a colander and press out all the moisture.
Return the spinach to the pan and chop roughly.
Stir in the cream & garlic and re-heat gently.
Add the butter while stirring until it is fully absorbed into the spinach.
Season well with salt, pepper & nutmeg, and serve.
Stir in 200g crumbled Feta cheese into the spinach with the butter.