In the work bowl of a food processor, add the cottage cheese and process, stopping to scrape down the sides of the bowl as needed, until velvety smooth, about 2 minutes. Set aside.

Heat the oil in a large nonstick saucepan or Dutch oven over medium‑high heat. Add shallot or onion and garlic and cook, stirring, until softened, about 2 minutes. Add spinach, stir to coat, and cover. Cook, stirring occasionally, until wilted but still bright in color, about 2 minutes. Drain off and discard any liquid.

Carefully add the hot cooked spinach to the cottage cheese in the food processor, sprinkle with the nutmeg and pulse a few times to finely chop. Serve at once.