In a pot with salted water, boil potatoes with their skin on for about 40 minutes, or until completely tender. You can use a fork to see it they are cooked all the way through.
Once tender, remove the peels and use a potato ricer to mash the potatoes until smooth.
In a pan, heat a drizzle of oil (and a garlic clove, if desired) and sauté the washed spinach for a few minutes until wilted and reduced in volume.
In a bowl, combine the mashed potatoes, sautéed spinach, salt, pepper, nutmeg, and melted butter. Mix well.
Prepare the muffin tins by oiling them with olive oil and sprinkling breadcrumbs on the bottom and sides.
Scoop the potato-spinach mixture into the prepared muffin tins.
Add some cubed cheese to the center of each portion.
Cover each muffin with more breadcrumbs and drizzle with a bit more oil.
Bake at 400°F for 30 minutes, or until golden and crispy on top.
Enjoy your savory potato-spinach bites!
