In a microwave-safe bowl, place 20 ounces of fresh baby spinach leaves. Cover with a damp paper towel and heat in the microwave on high for 2 minutes.

In a large skillet, melt 3 tablespoons of unsalted butter over medium-high heat. Add the finely diced onion and sauté for about 4 minutes until soft and translucent. Then add 4 minced garlic cloves and cook for 1 more minute until fragrant.

Reduce heat to medium and stir in 4 ounces of room temperature cream cheese, 1 cup of whole milk, and 0.5 cup of heavy cream. Whisk continuously until the mixture is smooth, about 1-2 minutes. Then add 0.75 cup of Parmesan cheese, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, blending until incorporated.

Carefully add the wilted spinach to the creamy mixture in the skillet. Stir well until all spinach is coated. Simmer on low for 3-5 minutes until sauce thickens slightly.

Taste the creamed spinach and adjust seasonings. Add pinch of nutmeg, cayenne or red pepper flakes, and 1 teaspoon of lemon juice. Serve warm and enjoy its richness.