In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for 5 minutes until translucent. Stir in minced garlic and cook for 30 seconds until fragrant, then set aside to cool.

Add chopped spinach to the skillet with the onions. Cook for 2–3 minutes until wilted, ensuring excess moisture evaporates. Remove from heat and let cool slightly.

In a mixing bowl, combine the cooled spinach mixture with ricotta cheese, feta cheese, salt, pepper, and nutmeg. Mix thoroughly until well incorporated.

Preheat your oven to 400°F (200°C). On a floured surface, roll out the puff pastry and cut into squares or circles about 3 inches in size.

Place a generous spoonful of the filling in the center of each pastry piece. Fold over to form triangles or circles and press edges with a fork to seal.

Brush the tops of the puffs with beaten egg for a golden finish.

Arrange on a baking sheet and bake for 15-20 minutes until puffy and golden brown.

Let cool slightly on a wire rack before serving warm.