Potato Nests with Cottage Cheese and Spinach Filling

Boil the potatoes in their skins until tender (approx. 20–25 minutes), drain, let cool slightly, and peel. Mash or press into a purée (without adding too much milk or butter). Add the egg, a pinch of salt, and a little pepper, mix well — the mixture should hold its shape.

Heat a skillet with 5 ml of olive oil, quickly sauté the spinach with garlic for 1–2 minutes until wilted (if using frozen, squeeze out excess water first, then warm through). Let cool slightly and combine with the whipped cottage cheese; add a pinch of nutmeg, salt, and pepper to taste.

Preheat the oven to 200°C (400°F). Prepare a muffin tin or small individual ramekins and lightly grease them with oil or line with parchment paper.

Divide the potato mixture among the tins, shaping a depression in the center to form a "nest" (bottom and side thickness approx. 0.7–1 cm). Bake the nests for 12–15 minutes until lightly golden.

Remove the tin, carefully fill each nest with the cottage cheese and spinach filling (about 2–3 tbsp per nest). Optionally, you can sprinkle a tiny amount of grated cheese on top (optional).