Tear any thick stems off of the spinach leaves and discard.* Roughly chop the spinach leaves and set aside.
Melt butter (or olive oil) in a small-ish saute pan over medium heat. (I use an 8” nonstick pan).
Stir in shallots and a pinch of salt, and cook until translucent, about 2-3 minutes. Stir in garlic and nutmeg, and cook for about 30 seconds.
Stir in half and half and cook for 4-5 minutes until thickened. Stir frequently to ensure the half and half doesn't begin to separate.
Add the chopped fresh spinach a heaping handful at a time. Stir it into the half and half mixture after each addition, until it has all been mixed in.
Stir in the whipped cream cheese, followed by the parmesan cheese. Remove the pan from the heat.
Season with a pinch of healthy pinch of salt, a crack of fresh black pepper, and a squeeze of lemon.
Stir to combine, and serve warm!
Notes
*If the spinach leaves are smaller and the stems aren't too big, don't worry about them! Just get rid of as many thick stems on the larger leaves without being too obsessive.