Bring a large pot of salted water to the boil. Pick the leaves from the two bunches of spinach and wash well in water, drain and wash again (spinach can have a lot of sand or grit in the leaves and must be washed well).

Cook the spinach in boiling water for 3-5 minutes, then drain and rinse in cold water. Take small handfuls of spinach and squeeze out as much water as you can. Chop the spinach finely.

Heat a frying pan and add the butter. When it foams, add the spinach. Cook for a few minutes until hot, add the cream, nutmeg, and salt and pepper to taste. Continue to cook until the spinach is creamy but no longer wet. Serve at once.