Sauté the spinach with a little salt and pepper until wilted
Let the spinach cool down completely
Squeeze out as much water as possible from the spinach — get it really dry!
In a separate pot, combine the heavy cream, rosemary, nutmeg, cayenne pepper, garlic cloves, shallot, and Parmesan
Simmer everything together on medium-low heat for about 30 minutes
Season with salt and pepper to taste
Once the cream sauce has thickened, pour it over the spinach and mix to your desired consistency
Optional: Top with extra Parmesan and bake at 425°F until golden and bubbly
