Puff Pastry Pockets with Spinach

Lay the puff pastry sheets side by side on the work surface and let them thaw.

Peel the onion and garlic and finely dice them.

Heat oil in a pan and gently sauté the onion and garlic over medium heat until translucent.

Add the frozen leaf spinach and simmer over low heat for about 10 minutes.

Season the spinach with salt, pepper and a pinch of nutmeg.

Clean the mushrooms, rinse briefly if needed, and slice them.

Cube the Fontina (or Gorgonzola) and the cooked ham.

Stir the mushrooms, cheese and ham into the spinach mixture.

Preheat the oven to 175°C fan (200°C conventional).

Beat the egg in a bowl.

Brush the edges of the pastry sheets with the egg, spread the spinach filling over half of each sheet, leaving the edges free.

Fold the free half of the pastry over the filling and press the edges firmly to seal.

Brush the tops of the pastry pockets with the beaten egg.

Bake in the oven for about 30 minutes until the pockets are golden brown and puffed.

Allow the puff pastry pockets to cool briefly, cut them diagonally and arrange on a platter.