1. Thaw puff pastry according to package directions.

2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté 30 seconds. Add spinach in batches and cook until wilted, 3-5 minutes.

3. Drain spinach in a sieve, pressing out excess liquid.

4. In a bowl, combine drained spinach, cream cheese, feta, salt, pepper, and optional nutmeg. Mix well.

5. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.

6. Lay one puff pastry sheet on a floured surface. Cut into 9 equal squares.

7. Spoon 1-2 tablespoons of filling onto one half of each square. Moisten edges with water, fold over to form a triangle, and press edges with a fork to seal.

8. Repeat with remaining pastry and filling.

9. Whisk egg with 1 tablespoon water for egg wash. Brush over pastries.

10. Arrange on baking sheets. Bake 18-22 minutes until golden and puffed.

11. Cool on sheets a few minutes, then transfer to wire rack. Serve warm.