Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

Heat olive oil in a pan over medium heat, add minced garlic and sauté for 30 seconds until fragrant.

Add baby spinach to the pan and cook for 2-3 minutes until wilted, then remove from heat and let cool slightly before squeezing out excess moisture.

In a mixing bowl, combine ricotta cheese, grated parmesan, egg yolk, chopped chives, dill, nutmeg, salt, and black pepper.

Roughly chop the cooled spinach and fold it into the ricotta mixture until evenly distributed.

Carefully slice each croissant horizontally without cutting all the way through, creating a pocket.

Divide the ricotta spinach filling evenly among the croissants, gently pressing them closed.

Place filled croissants on the prepared baking sheet and brush tops with melted butter.

Bake for 18-22 minutes until the croissants are golden brown and the filling is heated through.

Remove from oven and let cool for 2 minutes before serving warm, garnished with extra fresh chives.