Wilt the Greens : Place the saucier over medium heat. Working in two batches, add the fresh spinach and cook, turning occasionally, until fully wilted, about 2–3 minutes per batch. Transfer the wilted spinach to a colander.
Expel Moisture : Once the spinach is cool enough to handle, press it firmly against the sides of the colander with a spoon or squeeze it with your hands to remove as much excess water as possible. Set the drained spinach aside.
Build the Aromatic Base : Return the saucier to medium-low heat and add the butter. Once it melts, add the minced shallot and cook until softened and translucent, stirring for 3–4 minutes. Add the chopped garlic and cook for another minute until fragrant.
Form the Cream Sauce : Pour in the broth to deglaze the pan, scraping up any flavorful bits from the bottom. Add the cream cheese cubes and heavy cream, whisking gently as the cream cheese melts to create a smooth, uniform sauce.
Season and Infuse : Stir in the Parmesan cheese until it has fully melted into the sauce. Season with the sea salt, white pepper, and a pinch of nutmeg. Allow the sauce to gently bubble at the edges for about 2 minutes to thicken slightly.
Combine and Finish : Fold the dry, wilted spinach into the cream sauce. Stir until every leaf is coated and the mixture is heated through, which should take about 2–3 minutes. The final dish should be thick and creamy. Remove from heat and serve immediately.
