Creamy Spinach with Cheese

Slice the leek and spinach into thin strips (julienne). Heat a little olive oil in a skillet over low heat and sauté the chopped leek.

Once the leek is tender, add the chopped spinach and cook until it starts to release water and the liquid reduces, leaving the spinach cooked.

Add the flour and milk to the mixture, stirring constantly with a wooden spoon to prevent lumps from forming.

Continue cooking for two more minutes, stirring to prevent sticking. Add the heavy cream, mix all the ingredients well, and remove from heat.

Stir in the grated mozzarella cheese and season with salt, black pepper, and a pinch of nutmeg.