Serves: 4 servings, serving size: 180ml1) Squeeze all of the water from the spinach. In a large pan, heat the oil over a medium heat. Add the shallots and cook, stirring, until softened, about 2 mins. Add the flour and cook, stirring, for 30 secs. Add the milk and broth and cook, scraping up any bits from the bottom of the pan. Bring to a simmer and cook for 2 mins. Add the spinach and simmer until tender, about 5 mins. Stir in the evaporated milk and nutmeg and season to taste with salt and pepper.