• Add the spinach to a large frying pan on a medium heat and let it wilt down. As soon as it has wilted, turn off the heat and remove the spinach to a colander. When it’s cool enough to do so, squeeze out as much liquid as possible.
• Finely chop the shallot and garlic and add it to a frying pan with about ½ a tablespoon of olive oil. Saute until soft and translucent then turn off the heat and set aside.
• Finely chop the drained spinach and place in a large mixing bowl with the sauteed garlic and shallot, ricotta, Parmigiano Reggiano, chill flakes, nutmeg, egg and breadcrumbs. Add a pinch of salt and pepper and mix everything together.
• Pre-heat the oven to 200C (400F). Line a baking tray with parchment paper.
• Lightly oil your hands with olive oil and shape the spinach mixture into balls using about 1 tablespoon of mixture for each. Lay them evenly on the baking tray and bake them for 25 minutes until slightly golden.

Make the Parmigiano Cream (optional)

• Add the garlic and oil to a small frying pan and saute for 1 minute until fragrant. Add the cream with a pinch of nutmeg and good grinding of black pepper. Bring to a boil then turn off the heat and add the cheese. Stir until melted. Taste and add salt if needed.
• Serve the spinach balls on a serving plate drizzled with the Parmigiano cream and some more shavings of cheese.