Steam the frozen spinach until cooked. Transfer to a strainer and use a fork to press out as much water as possible.
Transfer the drained spinach to a bowl. Add salt, pepper, nutmeg, flour, finely chopped fresh dill, and the eggs. Mix thoroughly.
Stir the grated cheese into the spinach mixture until well combined.
Form the spinach mixture into small patties or balls and coat them evenly in breadcrumbs.
Place the coated croquettes on a baking tray lined with parchment paper and spray or drizzle them with olive oil.
Bake in a preheated oven at 190°C (375°F) for 30 minutes until golden and crispy.
While the croquettes bake, prepare the sauce. In a bowl, combine minced garlic, lemon juice, zaatar, Greek yogurt, salt, pepper, a drizzle of olive oil, paprika, Espelette pepper, and lemon zest. Mix well.
Serve the warm spinach croquettes with the Greek yogurt dipping sauce.
Cook it hands-free.
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