Ingredients

• 1 1/2 pound baby spinach
• 1/2 small onion, finely chopped
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup plus 2 tablespoons warm milk
• 2 tablespoons freshly grated Parmesan
• 1/2 teaspoon salt
• Pinch of freshly grated nutmeg

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Instructions

1. Cook spinach in 1 inch of boiling salted water in a large pot, covered, stirring once or twice, until wilted, 1 to 2 minutes. Drain in a colander and rinse under cold running water until cool. Squeeze small handfuls of spinach to remove as much moisture as possible, then coarsely chop.
2. Cook onion in butter in a small heavy saucepan over moderately low heat, stirring, until softened, about 4 minutes. Whisk in flour and cook, stirring, 2 minutes. Add warm milk and simmer, whisking, 3 to 4 minutes. Whisk in Parmesan, salt, nutmeg, and pepper to taste. Add spinach and cook, stirring, until heated through.