Recipe for Thanksgiving - Creamed Spinach

This is a recipe for a delicious Thanksgiving dish my mother-in-law and I like to cook, creamed spinach. I highly recommend it; it's very sweet, creamy and tasty.

Creamed Spinach
Makes about 8 servings

2 pounds frozen chopped spinach
6 tablespoons butter
2 teaspoons sugar
1/2 cup thinly sliced green onions with tops
1/4 cup chopped parsley
2 teaspoons dry tarragon or basil
8 ounces Philadelphia cream cheese, softened at room temperature
A little milk if necessary
Grated nutmeg
Salt and pepper

Let the spinach thaw and press out as much water as you can. Set aside.
Melt the butter in a large saucepan, but do not let it brown. Add the chopped fresh and dried herbs and the sugar. Cook over low heat for 5 minutes or until the onions are soft but not browned. Add the spinach, salt and pepper, and stir well to mix. Cover tightly and cook until the spinach is done, about 5 to 8 minutes.
Gradually stir in the cream cheese, about a tablespoon at a time, until it melts and mixes well with the vegetable. Add a few drops of milk if the mixture is too thick. Season with more salt and pepper as needed and a generous grating of fresh nutmeg.
May be made ahead, refrigerated and reheated.