Remove the stems from the spinach.
Bring a large saucepan of water to the boil.
Drop in the spinach, a few bunches at a time.
Use tongs or a fork to remove them after about 30 seconds.
Transfer to a colander.
Continue until the whole bunch is cooked.
Set aside to cool.
Squeeze out the excess water from the spinach, and roughly chop the leaves.
In a medium saucepan, heat the oil over medium heat.
Sauté the onion until golden and soft.
Toss in the spinach leaves and cream.
Stir until hot, mix through the cheddar and sprinkle over the nutmeg.
Season with pepper and serve with the main dish or as a starter.
Spoon the mixture into the loaf tin.
Bake for about 50-55 minutes or until a skewer comes out clean (cover with foil if it starts to brown too much around the 40 minute mark).
Serve sliced on its own or with cream if desired.