Ricotta and Spinach Puffs

These are super as canapes. 

Ingredients:

2 Packets of rolled puff pastry
500g fresh spinach - chopped
1 Tbsp salt
500g pound ricotta
2 eggs (one for the filling and one for egg-washing)
2 Tbsp cream
4 Tbsp grated Parmigiano Reggiano
1/4 tsp nutmeg
Pinch black pepper

Method:

Preheat oven to 18C
Cut the puff pastry into largish squares.
Beat 1 egg in a small bowl and brush the edges of the pastry.
Plunge the spinach into boiling water and leave for 2 minutes. Remove and plunge into a bowl of ice water.
In a large bowl combine all the ingredients.
Place the mixture on one half of the pastry and fold the pastry into rectangles. Press the party sides together to make sure that the triangles are well sealed.
Brush the top of the triangles with the remaining egg wash.
Bake in preheated 180C oven for about 20 minutes or until the pastry is puffed up and golden.