Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
In a skillet, heat a tablespoon of oil over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Toss in the chopped spinach and sauté for 2-3 minutes until wilted and bright green. Remove from heat and let cool slightly.
In a mixing bowl, beat the eggs until well combined. Stir in the grated cheese, nutmeg, and a pinch of salt and pepper for flavor.
Finely chop the cooled spinach and fold it into the egg and cheese mixture, ensuring everything is evenly combined.
Unroll the puff pastry sheet onto a lightly floured surface. Cut it into 8 equal squares, approximately 10x10 cm (4x4 inches).
Place a heaping tablespoon of the spinach filling in the center of each pastry square. Fold each square into a triangle or rectangle, pinching the edges firmly to seal the filling inside.
Arrange the filled puffs on the prepared baking sheet, spacing them about 2 cm (1 inch) apart. Brush the tops lightly with the beaten egg wash to promote a shiny, golden crust.
Bake in the preheated oven for 20-25 minutes, or until the puffs are puffed, golden, and crispy. Keep an eye on the edges to prevent over-browning.
Remove the puffs from the oven and let them rest for 5 minutes. This allows the filling to set slightly and makes handling easier.
Serve the spinach puffs warm or at room temperature, perhaps garnished with a sprinkle of herbs or a pinch of flaky sea salt for extra flavor. Enjoy their flaky, cheesy, savory goodness!
