Boil spinach - if fresh - until the leaves are soft. About 10 minutes are necessary. Sauté them in a pan with a trickle of extra virgin olive oil and salt to finish cooking.
In a small pot, melt 3/4 fontina cheese cubes, one spoon of grated parmesan and as much milk as necessary, to give the cheese sauce a solid but creamy texture.
Now, cook the Citterio simpaticotto in a non-stick pan for 5 minutes. Put the boiled spinach in a pastry ring to obtain the round shape, dust them with the grated parmesan, put the simpaticotto on top of them and garnish with the hot cheese sauce.