Heat oven to 180C/160C fan/gas 4.
Lightly grease a 6-hole muffin tin and line
with squares of baking parchment to act
as muffin cases (greasing the tin first will
help to hold the parchment in place).
Put the spinach in a colander in the sink
and pour over a kettle of boiling water,
then leave to drain. When cool enough to
handle, squeeze as much liquid as you
can from the spinach, then roughly chop.
Beat the eggs and season well. Marble
through the spinach, cottage cheese,
spring onions, dill and a generous grating
of nutmeg. Divide the mixture between
the muffin cases. Bake for 18-20 mins
or until just set. Leave to cool a little
before removing from the tin. These
will keep in an airtight container in
the fridge for up to 2 days.