1. Cook spinach in over a medium heat for 3 minutes until wilted
2. Place in colander
3. When cool press as much excess water out of the spinach
4. Chop the spinach
5. Melt butter in saucepan
6. Add onion and garlic
7. Stir for 5 minutes on low heat (do not colour)
8. Add spinach, salt, pepper, cream and nutmeg
9. Cook for 5 minutes still on low heat
10. Cut the head of the sardines, gut them, pull the bones outs and scale them (or have your fishmonger do it)
11. Wash out the insides of the sardines
12. Dry them with absorbent kitchen paper
13. Flaten them out on a chopping board (dorsal fin on the board)
14. Place one dessert spoon of spinach mix into the stomach cavity
15. Fold the sardines tail to head and secure with a toothpick
16. Heat oven to 180c
17. Line the oven proof dish with remaining spinach mix
18. Place sardines on mix, tooth pick upwards
19. Sprinkle with olive oil then breadcrumbs
20. Cook for 15 minutes