📖 Instructions

1. **Prepare the Spinach:** Start by finely chopping the fresh spinach. If using frozen, make sure it's completely thawed and squeezed really, really dry. Like, squeeze it again. Excess water is our enemy here; it can make your pastry soggy, and we absolutely do not want that! Set aside.
2. **Sauté Aromatics:** Grab a medium-sized skillet and heat 1 tablespoon of olive oil over medium heat. Toss in the minced garlic and chopped onion. Cook them gently until they're softened and translucent, about 5-7 minutes. Don't let them brown too much; we're building flavor, not charring. Remove from heat and let cool slightly.
3. **Mix the Filling:** In a large mixing bowl, combine the cooked onion and garlic, the very dry chopped spinach, crumbled feta cheese, ricotta cheese (if using for extra creaminess), chopped fresh dill and parsley, and a good pinch of salt and black pepper. Stir in the lemon zest and a tiny grating of nutmeg. Mix everything until it's well combined and evenly distributed. Give it a taste! Does it need a little more salt or pepper? Don't be shy.
4. **Prepare the Puff Pastry:** Lay out one sheet of thawed puff pastry on a lightly floured surface. If it's sticky, a little more flour is your friend. Gently roll it out slightly with a rolling pin to smooth any creases and make it a bit thinner, aiming for roughly a 10x12 inch rectangle. Keep it a rectangle!
5. **Cut the Pastry:** Using a sharp knife or a pizza cutter, slice the puff pastry sheet into 6 equal rectangles. For a standard puff pastry sheet, this usually means cutting it in half lengthwise, then cutting each half into three shorter rectangles.
6. **Fill the Pastries:** Place a small dollop (about 1.5 to 2 tablespoons) of the spinach-feta filling onto one half of each pastry rectangle, leaving a small border around the edges. Don't overfill, or it'll be tricky to seal, and nobody wants a leaky pastry!
7. **Fold and Seal:** Fold the other half of the pastry over the filling to create a square or rectangular pocket. Gently press down the edges with your fingers to seal. Then, use the tines of a fork to crimp all four edges. This not only helps seal it really well but also gives it a pretty, decorative edge.
8. **Prepare for Baking:** Line a baking sheet with parchment paper. Carefully transfer the sealed pastry triangles to the prepared baking sheet, leaving a little space between each one. If you're making a big batch, you might need two baking sheets.
9. **Egg Wash:** In a small bowl, whisk together the egg with a tablespoon of water or milk to create an egg wash. Lightly brush the tops of each pastry triangle with the egg wash. This is what gives them that beautiful golden, glossy finish we all love.
10. **Bake:** Pop the baking sheet into your preheated oven (usually 400°F or 200°C). Bake for 18-22 minutes, or until the pastries are puffed up, golden brown, and cooked through. Keep an eye on them; ovens vary!
11. **Cool and Serve:** Once they're gloriously golden, remove the baking sheet from the oven. Let the spinach feta triangles cool on the baking sheet for a few minutes before transferring them to a wire rack. They're delicious warm or at room temperature. Enjoy your flaky, savory masterpiece!