In a skillet over medium heat, melt 1 tablespoon of butter and sauté 2 cloves of minced garlic until fragrant, about 1 minute. Add 4 cups of chopped fresh baby spinach and stir until wilted, about 2-3 minutes. Remove from heat and mix with 1 cup of ricotta, 1 cup of mozzarella, 0.5 cup of Parmesan, black pepper, and a pinch of nutmeg if desired.

In a large mixing bowl, combine 2 cups of all-purpose flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, and 0.5 teaspoon of salt. In another bowl, whisk together 1.75 cups of milk, 2 eggs, and 4 tablespoons of melted butter. Pour wet ingredients into dry ingredients and gently mix until just combined.

Preheat your waffle iron according to the manufacturer’s instructions and lightly coat it with cooking spray or melted butter.

Pour about 0.5 cup of batter onto the preheated waffle iron and cook for 3-4 minutes until golden brown and crisp.

Carefully remove one waffle, spoon about 0.33 cup of filling onto one half, fold over, and return to the waffle iron for another 1-2 minutes to ensure it’s warm throughout and crispy.

Serve immediately while hot, optionally dusting with additional Parmesan and serve with melted butter or your favorite salsa.