Spinach Puff Pastries

I found this recipe on the Food Network website.  It inspired me to create an appetizer for a friend's Christmas party.  I hate feta, so I switched to Parmesan and mozzarella.  I didn't have nutmeg, but I did add more garlic, crushed red pepper, and Italian seasoning to give it some flavor.  One time, I made a similar recipe in pinwheel form which turned out quite bland, so now I make sure it has a kick.  I found this recipe to be time consuming, but not difficult.  It helps if you have an assistant.  I made these ahead of time and then popped them in the oven at the party.  One more change I made was to sprinkle the tops with garlic salt, pepper, and Parmesan before baking.  It did not take long for these little guys to disappear.  If you have some time and some patience, I recommend giving this recipe a try.

Ingredients
1 (10-ounce) package frozen spinach
1/4-pound firm feta cheese, coarsely crumbled
Directions
2 cloves garlic, pressed

About 20 grinds black pepper
Small dash nutmeg
Flour, for dusting
1 (10 by 9.5-inch) piece of packaged puff pastry
Preheat the oven to 375 degrees F.

Thaw frozen spinach in microwave according to package directions or by running under warm water. Drain spinach, squeezing the excess liquid from it. In a bowl, mix the spinach, feta, garlic, pepper, and nutmeg together.

Flour a clean, dry countertop or other flat working surface. Lay out the puff pasty on the floured surface. Flour the top of the dough. Roll out the puff pastry until it is half as thick (about 1/8-inch) and about 24 by 12 inches. Trim edges to size if necessary. Cut into 3-inch strips crosswise and lengthwise, making 32 (3-inch) squares. Make sure the squares are well floured then stack them in a little pile.

Fill a little dish with some room temperature water. Imagine each square you work with is separated in half by a diagonal. Place a couple teaspoons of filling in the top half. Dip a finger into the water and moisten the edges of the top half with water. Fold the bottom half to meet the edges of the top half. Use a fork to seal the edges.

Place finished pockets on a nonstick baking sheet and bake about 15 minutes until golden brown and puffy. Serve warm.