1. Remove puff pastry from freezer and defrost in refrigerator.

2. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. 

3. Heat the olive oil in a large skillet over medium-high heat. Add the onions and cook 5 minutes, stirring occasionally until softened. Season with salt and pepper and continue cooking another 5-10 minutes or until the onions are golden and caramelized. Add the garlic, thyme and nutmeg, and cook another minute. Add spinach and cook until spinach is dry. Remove from the heat.

4. Stir in cheese.

5. Lay the 2 puff pastry sheets flat on parchment paper or a floured surface. Gently roll the sheets out to stretch slightly. Cut each sheet into 9 squares.

   1. To make squares: Place 1 heaping tablespoon of the spinach filling on 9 of the squares, leaving a 1/4 inch border around the edges. Brush the edges with egg. Lay the remaining 9 squares over the filling on each of the squares and seal the edges by crimping with the tines of a fork. 

   2. To make triangles:  Place 1 heaping teaspoon of the spinach filling towards one edge of the squares. Fold the square in half to form a triangle. Brush the edges with egg. Seal the edges by crimping with the tines of a fork. 

6. Place the squares and or triangles on the parchment lined baking sheet(s) and brush the tops with beaten egg. Make a few small slits on the top of the pastries. Sprinkle with sesame seeds and thyme.

7. Transfer to the oven and bake for 20-25 minutes or until golden brown.

8. Serve warm or room temperature.

Adapted from Halfbakedharvest