Remove large stems from spinach, and rinse with cold water; drain. Place a large Dutch oven over medium heat, and add spinach. (Spinach will need to be tightly packed into the pan to cook all of it in one batch). Cover and cook 5 minutes or until spinach wilts; stir spinach well after 2 minutes. Place spinach in a colander, and drain well, pressing spinach with the back of a spoon to remove as much moisture as possible.
Place pan coated with cooking spray over medium heat until hot. Add shallots; sauté 2 minutes. Combine flour, salt, and nutmeg; add to pan, stirring well. Cook 30 seconds. Add milk and cheese, stirring with a whisk; cook 1 minute or until thick. Add spinach; cook 30 seconds or until thoroughly heated.
This was outstanding, just like a steak house! I took the advice of other reviewers and put the spinach in the food processor after cooking it and before putting it in the sauce. Can't believe it's a light recipe!!!!
While this had a good flavor, it was still missing something... I see one reviewer said to toss it in the Cuisinart and even while I was eating it, I said that it would have been better pureed. It was VERY creamy, so I thought it actually needed MORE spinach. My husband said it was "cream with an afterthought of spinach." Pretty good summation of this recipe.
Rough-cut the spinach instead of keeping whole leaves. Added one small clove of garlic minced and 1/2tsp fresh oregano to the shallots. Really good -- every recipe in the "Filet it Again" article has been great. Served with CL's Beef Tenderloin with Mushroom Ragout.