Wash spinach and remove any coarse stems. Pack into a saucepan and cover with a tight fitting lid. Cook the spinach over a moderate heat, stirring occasionally. As soon as the leaves are tender, drain off any cooking liquor and roughly chop the spinach. Season with salt, freshly ground pepper and a little nutmeg, stir in a spoonful of crème fraiche or a little butter, and finish with a scattering of raisins.