Blanch the spinach in boiling water for 4 min. Drain. Let the spinach cool down a bit, than squeeze out the extra water.

Transfer the spinach in a bowl. Cut the spinach roughly with a scissor.

Add the ricotta cheese, eggs, breadcrumbs, parmesan, nutmeg and 1 tsp sea salt. Mix well.

Add the flour in a small bowl. Prepare a baking dish coated with 2 Tbsp olive oil and 2 Tbsp breadcrumbs.

Take 1 Tbsp of the spinach mix and form a ball, roll it in the flour to nicely coat it. Place the spinach ball in the baking dish and keep adding one ball next to the other to cover the whole surface. 

Cover the spinach balls with the ham slices first and the provolone cheese on top. 

Prepare the Béchamel sauce. In a saucepan melt the butter at low heat. Add the flour and whisk quickly to form a creamy silky dough. Remove from the heat. Slowly add the milk at room temperature whisking continuously not to form grain. When you added all the milk, place the saucepan back on the flames at medium and keep whisking for around 5/7 min up until you will see that the cream will start thickening. Add the sea salt and nutmeg. The Bechamel should be creamy, not too thick. Check the video to see how it should look.

Pour the bechamel sauce on top of the spinach balls to form an uniform top layer.Sprinkle 3 Tbsp breadcrumbs and 4 Tbsp parmesan cheese on top.

Bake in the preheated oven to 400F for 40min up until a lovely golden crust will be formed. Enjoy!!