Preparing the Filling

1. Cook the spinach: Heat olive oil in a pan over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.
2. Mix the filling: In a large bowl, combine the cooked spinach, ricotta cheese, Parmesan cheese, salt, pepper, and nutmeg (if using). Mix well until all ingredients are evenly incorporated.

Assembling the Pockets

3. Prepare the puff pastry: Preheat your oven to 400°F (200°C). Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into 4 equal squares.
4. Fill the pastry: Place a generous spoonful of the spinach and ricotta mixture in the center of each pastry square, leaving enough space around the edges to seal the pockets.
5. Seal the pockets: Brush the edges of each pastry square with the beaten egg. Fold the pastry over the filling to create a triangle or rectangle, depending on your preference. Press the edges with a fork to seal.
6. Apply the egg wash: Brush the tops of the sealed pockets with the remaining beaten egg to ensure a golden, flaky crust.

Baking

7. Bake the pockets: Line a baking sheet with parchment paper and place the pockets on it. Bake in the preheated oven for 15-20 minutes or until the pastry is golden brown and cooked through.
8. Cool and serve: Remove the pockets from the oven and let them cool slightly before serving. Enjoy warm or at room temperature.