# What You'll Need:
→ Filling
01 - 1 tablespoon olive oil
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 7 oz fresh spinach, or 4 oz frozen spinach, thawed and drained
05 - 9 oz ricotta cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1 large egg
08 - 1/4 teaspoon ground nutmeg
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Pastry
11 - 2 sheets ready-rolled puff pastry, about 11 oz each, thawed if frozen
12 - 1 large egg, beaten (for egg wash)
# Directions:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent for about 3 minutes. Stir in garlic and cook for an additional minute.
03 - Add spinach to the skillet and cook until wilted if fresh or heated through if frozen. Remove from heat and allow to cool slightly, then squeeze out excess moisture.
04 - In a mixing bowl, blend the spinach mixture with ricotta, Parmesan, one egg, nutmeg, salt, and black pepper until homogenous.
05 - Unroll each sheet of puff pastry on a lightly floured surface and cut into 6 equal squares, resulting in 12 squares total.
06 - Place approximately 1 heaping tablespoon of filling in the center of each pastry square. Fold each square diagonally to form a triangle and press edges firmly to seal. Crimp edges decoratively with a fork.
07 - Arrange the triangles on the prepared baking tray and brush their tops with the beaten egg.
08 - Bake in the preheated oven for 20 to 25 minutes, or until the pastry is puffed and golden brown.
09 - Allow triangles to cool slightly before serving warm or at room temperature.
