Spinach and Feta Pastries

2 sheets of puff pastry

Bunch of Spinach leaves roughly chopped

150gm feta cheese

1/4 cup grated parmesan

1/4 cup ricotta cheese

large pinch of  grated nutmeg

1 egg beaten + one more for glazing pastry 

Divide each sheet of pastry into 6 evenly sized rectangles 

Place spinach leaves in steam oven and steam for 4 minutes or until wilted.

Squeeze out excess moisture and then chop finely.

Add to a bowl with 150gm feta cheese , parmesan ricotta and 1 beaten egg and mix together

Place a dollop of filling on half of the pastry rectangles.

For the pastry top make 4-5 horizontal cuts, starting 6 mm from the edge and ending 6mm from the other edge 

brush the underside of the pastry with a little water and pull pastry over filling and press to seal on all edges. 

Brush each pastry with beaten egg mixture 

Set oven to hot air + steam medium humidity 210C and cook for 15-20 minutes or until puffed and golden brown.