Heat a skillet over medium heat. Add a splash of melted butter, then toss in minced garlic. Sauté for about 30 seconds, just until fragrant and lightly golden.

Next, add the fresh baby spinach to the skillet with the garlic and cook for 2–3 minutes, stirring occasionally, until the spinach has wilted down and is bright green.

In a mixing bowl, combine the cooled spinach and garlic mixture with ricotta, shredded mozzarella, grated Parmesan, black pepper, and a pinch of nutmeg if desired. Mix thoroughly.

While preparing the filling, preheat your waffle iron to medium-high (around 375°F) and lightly grease it with cooking spray or melted butter.

In a separate bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. In another bowl, combine milk, eggs, and melted butter before pouring the wet ingredients into the dry.

Pour a ladleful of waffle batter into the preheated waffle iron. Cook for 3-4 minutes, or until the waffles are golden brown and crispy.

Spoon a generous amount of the creamy spinach and cheese filling onto half of each waffle. Carefully fold the other half over the filling to create a pocket.

Return the filled waffle pockets to the waffle iron for additional crisping. Cook for about 2-3 minutes until the outside is crispy and golden-brown.

Gently remove the Spinach Stuffed Waffle Pockets from the iron, and consider garnishing with extra grated Parmesan or a drizzle of melted butter.