Mini Ham, Cheese and Spinach Open Face Puffs

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