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Heat a drizzle of oil in a large, deep, non-stick pan with a lid. Add the sliced shallots and fry on a medium heat for 7 minutes, stirring regularly.
Stir in the garlic, nutmeg and black pepper. Fry for a further 2 minutes.
Add the spinach and place the lid on the pan. You may need to cook the spinach down a little to make room to add more. Simmer for about 5 minutes, occasionally moving the top spinach to the bottom of the pan so it all wilts.
When the spinach has wilted press it together at the bottom of the pan to squeeze out any excess moisture.
Stir in the cream and grated cheese and season with salt.
Gently heat through and serve