Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. Cook the Filling

In a large skillet, heat olive oil over medium heat.

Add onion and garlic, sautéing for 2–3 minutes until softened.

Add chopped spinach and cook until wilted, about 3–4 minutes.

Remove from heat and let cool slightly.

3. Combine the Filling

In a mixing bowl, stir together the spinach mixture, feta, ricotta, nutmeg, salt, and pepper until well combined.

4. Assemble the Pastries

Roll out the puff pastry sheet on a lightly floured surface and cut into 3-inch squares.

Place a spoonful of the spinach and feta mixture in the center of each square.

Fold the squares into triangles or small bundles, pressing edges to seal.

Brush the tops with beaten egg for a golden finish.

5. Bake

Arrange the pastries on the prepared baking sheet.

Bake for 15–18 minutes, until golden brown and puffed.

Let cool slightly before serving.

Serving & Storage

Serve warm as an appetizer or snack.

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven to maintain crispiness.

Tips & Variations