Start by preheating your oven to 190°C (375°F). Lightly oil your 9x9 inch baking dish and set aside.
Wash the fresh spinach thoroughly. If using mature leaves, roughly chop them. Heat a large skillet over medium heat, add a teaspoon of olive oil, and sauté the spinach until just wilted, about 2-3 minutes. Squeeze out excess moisture with your hands or a clean towel and let cool slightly.
In a mixing bowl, combine the ricotta cheese, shredded mozzarella, beaten egg, minced garlic, grated nutmeg, salt, and pepper. Mix until smooth and well combined.
Gently fold the cooled, squeezed spinach into the cheese mixture, ensuring even distribution without breaking the greens.
Transfer the mixture into your prepared baking dish, spreading it out evenly with a spatula. For a golden top, sprinkle extra mozzarella or Parmesan cheese over the surface.
Bake uncovered in the preheated oven for 25-30 minutes, until the edges are bubbling and the top is golden brown. You’ll smell the cheesy aroma filling the kitchen.
Remove the dish from the oven and let it rest on a cooling rack or plate for about 10 minutes. This helps the bake set and makes slicing easier.
Slice into squares and serve warm, enjoying the creamy, cheesy texture with a slightly crispy top. Garnish with fresh herbs or extra Parmesan if desired.
