Prepare the filling
Wash the fresh spinach and cook in a pan with a dash of oil and the garlic (if using) for 5-7 minutes, until wilted.
Remove the garlic and leave to cool. Squeeze the spinach well to remove excess water and chop finely.
In a bowl, mix the chopped spinach with the ricotta, parmesan and mozzarella cubes. Season with salt and pepper.
Prepare the parcels
Roll out the puff pastry on a lightly floured surface. Cut the dough into squares (approximately 10×10 cm).
Place a spoonful of filling in the centre of each square.
Close each parcel by joining the opposite corners in the centre or sealing the edges with your fingers, creating the desired shape (triangle, pocket or half-moon).
Brush and decorate
Brush each parcel with the beaten egg.
Sprinkle with sesame or poppy seeds for a decorative touch.