Warm a pan with olive oil over medium heat. Sauté the chopped onion until soft and lightly golden.

Add the minced garlic and cook just until fragrant.

If using fresh spinach, add it to the pan and cook until wilted. If using frozen spinach, add it after squeezing out all the water and warm it through.

Let the spinach mixture cool a bit.

In a mixing bowl, combine cream cheese, crumbled feta, one beaten egg, and season with salt, pepper, and a pinch of nutmeg. Stir in the cooled spinach mixture and lemon zest.

Taste and adjust seasoning.

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Unfold the pastry on a lightly floured surface, roll it out slightly with a rolling pin, and cut it into squares or rectangles.

Spoon a small mound of filling onto each piece, leaving the edges clean. Fold the pastry over the filling and press the edges to seal.

Crimp the edges with a fork and cut a small slit on top for steam to escape. Brush with beaten egg.

Transfer the pastries to the baking sheet and bake for 18 to 22 minutes, until puffed and deep golden.

Let them sit for a few minutes before serving.