Puff pastry stuffed with spinach

1 medium onion, finely chopped

2 tablespoons olive oil

2 garlic cloves, minced

1 cup ricotta cheese

1 pound (450g) fresh spinach, washed, drained, and chopped

1 cup feta cheese, crumbled

1 egg, lightly beaten

1/2 cup grated Parmesan cheese

1/4 teaspoon ground nutmeg (optional)

Salt and pepper to taste

For the dough*

1 egg, beaten (for egg wash)

1 package puff pastry sheets (usually comes with 2 sheets)

Sesame seeds or poppy seeds (optional, for topping)

Heat olive oil in a large pan over medium heat.
Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add the chopped spinach and cook until wilted and any liquid released has evaporated, about 5-7 minutes. Stir occasionally.
Remove the pan from heat and let the spinach mixture cool slightly.
In a large mixing bowl, combine the ricotta cheese, crumbled feta, grated Parmesan, and the beaten egg.
Add the cooled spinach mixture to the bowl and mix well. Season with salt, pepper, and nutmeg if using. Set aside.

Preheat your oven to 375°F (190°C).
On a lightly floured surface, roll out the puff pastry sheets to smoothen and slightly thin them.
Cut the pastry into squares or rectangles (size depends on your preference, usually 4-5 inches per side).

Place a spoonful of the spinach filling in the center of each pastry square.
Fold the pastry over to form triangles or rectangles, pressing the edges to seal. You can use a fork to crimp the edges for a decorative effect.
Transfer the filled pastries to a baking sheet lined with parchment paper.
Brush the tops with the beaten egg wash for a golden finish.
Sprinkle with sesame or poppy seeds if desired.

Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and puffed.
Remove from the oven and let cool slightly on a wire rack before serving.

Enjoy!