Cook the spinach with the garlic in a couple of spoons of olive oil, season with salt, pepper and nutmeg. Cut the salmon into small dice and sauté quickly in hot olive oil. Prepare a béchamel sauce, melt butter in a thick bottom pan, add flour and cook for 1 minute stirring continuously. Gradually start pouring the warm milk over the butter mixture. Bring mixture to the boil, reduce the heat and simmer for 5 minutes. Remove from the heat, beat in the parmesan cheese and seasoning. To assemble, pour a ladle full of béchamel sauce onto a baking dish, cover with the lasagne sheet. Spread again with the béchamel sauce top up with the spinach, crumbled feta cheese, salmon and pine nuts. Repeat process again with remaining pasta and fillings. Bake in a hot oven for approximately 25 minutes.