Bring a large pot of salted water to a rolling boil over high heat. Add baby spinach and submerge for about 30 seconds until wilted. Transfer to a colander.

Rinse the blanched spinach under cold water to stop the cooking process. Squeeze out excess moisture and set aside.

Melt butter in a large skillet over medium heat. Add chopped onion and sauté for 4-5 minutes until translucent. Stir in minced garlic and cook for another minute.

Lower heat and whisk in heavy cream until warm. Add cream cheese and Parmesan, stirring until smooth and creamy.

Incorporate spinach into the creamy mixture, season with pepper and nutmeg. Heat gently for 2-3 more minutes until well-coated and warmed through.

Transfer the creamed spinach to a serving dish and enjoy warm.