1Heat oil in large skillet or Dutch oven over medium-high heat and cook and stir leek 4 to 5 minutes or until soft. (Stir frequently to prevent burning.) Add spinach and cook and stir 2 minutes until wilted. Remove to bowl and keep warm.
2Melt cream cheese in small saucepan over low heat. Add milk and whisk until smooth.
3Pour sauce into vegetable mixture. Sprinkle with salt, pepper and nutmeg. Mix well.