Two pounds of fresh spinach can be substituted for the frozen, but it adds three whole extra steps, rinsing, chopping, then nuking the spinach until wilted, about 2-4 minutes, before continuing below.
If you don't like to use plastic pretend sour cream or cream cheese, use all soy (or almond) milk, but I like the tang that the plastic pretend sour cream or cream cheese gives it.
Parve "Creamed" Spinach
2-10 oz. boxes frozen chopped spinach, defrosted
2 Tbl. olive oil
1 small onion, finely chopped
1 tsp. chopped garlic (bottled okay)
1/2 cup parve (non-dairy) sour cream (or cream cheese)
1 cup soy (or almond) milk
3 Tbl. unbleached flour
1/2 tsp. ground nutmeg
1/2 tsp. kosher salt (or to taste)
1/4 tsp. coarsely ground black pepper (or to taste)
Drain spinach in colander over bowl. Press with back of spoon to extract as much water as possible. Press with a few paper towels or clean dishtowel as well to squeeze out every drop.
Meanwhile, heat a 2 quart saucepan over medium heat. When hot, add olive oil, wait 10 seconds, then add onion and garlic. Using a wooden spoon, stir every 30 seconds or so until onions are softened, about 4-6 minutes.
While onions and garlic are cooking, whisk together parve sour cream and soy milk in a medium bowl. Set aside.
Sprinkle flour over onion mixture, then stir constantly for 2 minutes to cook the "floury" taste out.
Slowly pour in soy milk mixture, stirring constantly to prevent lumps. Continue to stir constantly until sauce thickens and barely simmers, 3-5 minutes.
Reduce heat to low and stir in spinach, nutmeg, salt and pepper. Keep warm until ready to serve.