In a bowl, combine 1 package of frozen, chopped spinach (thawed and thoroughly drained) with 10 ounces of fat free ricotta and a package of crumbled, fat-free feta (I used garlic feta). I added salt, pepper, more garlic (3 cloves) and a touch of red pepper.
Cut up two sheets of frozen puff pastry to make 12 small rectangles, and place a big blob (that's a technical term) of the spinach mixture on one end. (Trust me when I say you want to put a lot on there - the puff pastry expands so much you want a good ratio).
Brush the rolled pastry with egg wash, then bake them at 350 for 15-20 minutes, or until they're golden brown. I don't have a picture of the after because I was cooking up a storm the day I made these, and couldn't remember what I needed to take pictures of! Trust me when I say they're tasty AND great with cheap, canned tomato soup.
Trust me when I say, too, that I need these pumps:
Brian Atwood via Bergdorf Goodman
Purple! Calf hair! 111th Anniversary! PURPLE!