Separate the spinach to loosen the leaves after drying. Heat EVOO in a small skillet over medium heat. Add garlic and stir 2 minutes; add spinach and combine. Season with salt, pepper and nutmeg. Remove from heat.
Stir together ricotta, parm, salt, pepper and thyme.
Liberally brush 1 side of each slice of bread with melted butter.
Build sandwiches: a slice of bread with the buttered side down, 2 slices provolone, some spinach, ricotta-parm mixture, 2 slices mozzarella and another slice of bread with the buttered side up.
Heat a griddle over medium heat. Grill sandwiches until cheese is melted and they’re deeply golden.