Mini Ham, Cheese and Spinach Open Face Puffs

These ham cheese and spinach puffs are a must have on brunch.

1 sheet frozen puff pastry, thawed and rolled out
6 Jones Dairy Farm ham slices, chopped
3/4 cup ricotta
1/2 cup grated mozzarella, plus more for topping
2 tablespoons milk
1/4 teaspoon nutmeg
salt and pepper to taste
1 tablespoon extra virgin olive oil
1 large shallot, minced
1 clove garlic, minced
4 cups baby spinach
1 egg, beaten

Preheat oven to 400 degrees and line a baking sheet with parchment paper or silicone baking sheet.
Combine the ham, ricotta, mozzarella, milk, nutmeg, salt and pepper in a medium bowl. Set aside.
Place the olive oil in a small skillet over medium heat.
Once hot, add the shallots and garlic and saute until fragrant, about 1 minute. Add the spinach and cook until wilted. Remove from heat and transfer to the bowl with the ricotta mixture.
Stir together until well combined.
Cut the puff pastry sheet into 4 squares, place on the baking sheet and spoon the filling into the center of each.
Gently fold up the sides of each square in a circular pattern pinching the creases together as you go.
Brush each puff pastry with the beaten egg and top with a sprinkling of extra mozzarella.
Bake in the oven for about 15-20 minutes until golden brown around the edges.
Remove from oven, let cool a few minutes before serving.