Heat the butter in a 10-inch sautÈ pan over medium heat. Add the shallots and cook, stirring, until soft and lightly golden, about 2 minutes. Carefully add the Herbsaint so that it does not flame. Add the green onions, parsley, and spinach and cook until the spinach is slightly wilted, about 1 minute. Add the cream and simmer for 2 minutes, stirring occasionally.
Pour the mixture into a food processor or blender and process until the mixture is smooth, about 1 minute. Add the salt and pepper and pulse two or three times to blend, and serve immediately.
Yield: 2 cups