Heat olive oil in a pan and sauté minced garlic until fragrant. 

Add chopped spinach and sauté until wilted. 

After you turn off the heat, add the ricotta, nutmeg (if using), salt, and pepper. 

Stir everything together nicely and then set it aside.

Heat a non-stick pan and lightly grease it. 

Pour a ladleful of batter and spread evenly into a round chilla. 

Cook for 2 minutes on medium flame, drizzle oil on the edges, then flip and cook the other side until golden. 

Place 1 to 2 tablespoons of the ricotta and spinach filling on one half of the chilla and fold it over like a taco or roll it like a wrap.

Do the same for the remaining chillas.

Store filling and chillas separately if prepping for multiple days.

Pour the batter into an airtight container and refrigerate for up to 3 days.

Store the filling in a sealed glass jar or container for up to 3 to 4 days.

Assemble fresh before eating for the best texture and flavour.