Chop your spinach while you are waiting for your cream mixture to come to a boil. In another pan, add 2 tablespoons of water and add the spinach. Steam until spinach wilts (I stir it around, then add a lid to the pot, checking every 2 minutes until wilted). Strain water and place spinach in a dishcloth. When it has cooled enough to handle, squeeze as much liquid out of the spinach as you can. NOTE: you could also use frozen spinach, just thaw and squeeze it as dry as you can.