1 1⁄4 Ounce (1 Package, Amount For 3 Or 4 Servings)
Cook spinach in boiling salted water until tender; drain thoroughly.
Turn into a blender the sour cream, soup mix, and salt, and blend until smooth (or beat with a mixer until well blended).
Mix together the cooked spinach and sour cream mixture, and turn into a greased 1 1/2-quart casserole.
Sprinkle lightly on top with nutmeg if desired.
Bake, uncovered, in moderately slow oven (325°) for 20 minutes, or until hot throughout.
Makes 6 to 8 servings.