5ozfrozen spinach,thawed and squeezed (half package)
2sheets of puff pastry,thawed
In a small saucepan over medium heat add the olive oil. Sauté the onion for 3 minutes. Add garlic and sauté for one more minute. Reserve.
In a large bowl, combine the ricotta, mozzarella cheese, cream cheese, Parmesan cheese, Italian herbs and pepper; mix well until smooth. Add onion mixture and spinach. I did this step with the electric mixer, it's faster, less work and the texture will be smoother.
Preheat oven to 350º F. Line a cookie sheet with parchment paper.
Roll out the puff pastry carefully. Using a cookie cutter (or a cup) cut 3.5 inch circles from the puff pastry. I got around 10 rounds out of each sheet.
Mix egg and water in a small bowl.
Brush each pastry round with egg wash. Top each round with a spoonful of the spinach mixture. Cover it with another round of pastry then crimp the sides with a fork.
Place the puffs on the baking sheet and brush with the egg wash.
Bake for 15 - 20 minutes until golden brown and puffed.
Remove from the oven and allow cooling slightly. Serve.
Do not to overload each round with filling as it can burst open when baking.