Spinach And Ricotta Puff Pockets

Preheat oven to 400 degrees F (200 degrees C).

Peel the garlic and slice it in small pieces.
Heat the olive oil in a pan on medium heat.
Add the garlic and fry it until it starts smelling.
Add the spinach and spices, and fry them until the spinach thaws completely.
Cool slightly.

Crush the feta with hands. Use grated parmesan.
Put the ricotta in a bowl, then add the spices, cheeses and pine nuts. Mix until they combine.
Add the spinach to the ricotta and cheeses, and mix with a spoon until all ingredients combine.

Cut the puff pastry in even squares. I made 16 squares from 500 g puff pastry.
On one half of every square add a spoon of the spinach-ricotta mixture.
Fold the squares in half to get a rectangle (or triangle, as you wish).
Make sure you cover the whole filling with the puff pastry.
Using a fork press slightly so the edges stick together.

Beat the egg in a small bowl to make egg wash.
Brush the egg over the puff pockets.
Sprinkle some sesame seeds on every puff pocket.

Bake the puff pockets in a preheated oven for 15 – 20 min or until they become golden brown.
Let them cool for approximately 10 minutes.

Serve warm.