2 Sheets of puff pastry
2 TBSP of unsalted butter
2 TBSP of all purpose flour
1 Cup of warm milk
1 Pinch of salt
Salt and Pepper to taste
1/2 lb. cooked ham/diced
2 Cups spinach, chopped
1 Cup Swiss cheese
Cut the puff pastry sheets into 5-inchsquares. Set aside in the refrigerator. Pre-heat your oven to 400°F.
For the bechamel sauce: Melt butter over medium heat in a saucepan. Add flour and salt; cook and keep stirring for about 8 minutes.
Pour warm milk in two or three steps and stir it constantly with wooden spoon until mixture is smooth and creamy.
Reduce heat to low and allow to simmer for a few minutes.
Stir in spinach and cook for 1 minute. Add ham and cheese and stir well. Set aside.
Arrange the puff pastry squares on a baking sheet lined with parchment paper. Scoop 2 tablespoons of the bechamel mixture, top with grated cheese and close fold the pockets at the corners, closing in all that goodness.
Beat an egg, and then brush the pastries. Back in the oven for about 20 minutes. Keep an eye on them and pull them when they’re golden brown.