The classic.

1 large bunch fresh spinach
1 T butter
1 T flour
3/4 c sour cream
1/2 t salt, or to taste
1/4 t nutmeg, freshly grated if possible
pepper, to taste

1. Remove larger stems from spinach, if desired, and wash spinach well. Drain.

2. Cook spinach in a small amount of boiling water, covered, until tender.  Drain thoroughly  and chop finely.

3. Melt butter in a skillet and stir in the flour. Cook for a minute or so. Add sour cream and cook, stirring, until mixture thickens. Add the spinach and cook until heated through. Add salt, nutmeg, and pepper. Serve.