Squeeze out excess water from the chopped spinach and set aside to prevent sogginess.
In a mixing bowl, combine softened cream cheese, grated cheese, and a large egg. Whisk until the mixture is smooth, creamy, and well blended.
Add the chopped spinach, chopped herbs, and a pinch of nutmeg or hot sauce to the cheese mixture. Stir everything together until evenly incorporated.
Roll out your puff pastry or phyllo sheets on a floured surface, then cut into 8x8 inch squares for easier handling.
Spoon about a tablespoon of the spinach filling onto the center of each pastry square.
Fold the pastry over the filling to create a pouch or roll, sealing the edges with a little beaten egg to prevent leaks.
Place each puff seam-side down on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Brush the tops of the puffs with the beaten egg for a shiny, golden finish.
Bake in a preheated oven at 200°C (392°F) for 15-20 minutes, until the puffs are golden brown and crispy.
Once baked, remove the puffs from the oven and let them rest for 5 minutes on a wire rack to set.
Serve warm, garnished with extra herbs or a squeeze of lemon, and enjoy the crispy, cheesy goodness.
