Borek With Cheese & Spinach - cooking recipe

Ingredients

8 ounces ricotta cheese (or you can use cottage cheese, drained for 5 minutes in a sieve)
2 -3 ounces feta cheese (I use French)
1/4 small onion (or 2 tbsp grated)
2 eggs
1 (10 ounce) package frozen chopped spinach
1/8 teaspoon cumin (optional)
1 pinch nutmeg
1 pinch white pepper
4 large frozen puff pastry sheets (or 1 pkg 5x5 frozen puff pastry sheets)
2 tablespoons milk
2 tablespoons sesame seeds

Preparation

Defrost spinach and squeeze all liquid out.
Put cheeses, onion, eggs, cumin, nutmeg, and pepper in the food processor. Pulse till well mixed.
Add spinach and pulse a few times.
Cut puff pastry into 5x5 squares for a large breakfast or meal-size serving. For appetizer or snack, cut puff pastry into.
2 1/2x5 inch strips.
Fill each square with approximately 2 tbsp filling in the middle. Fold pastry over to create a triangle. Pinch sides very well with your fingers, so that filling won't escape. For the smaller strips, use 1-2 tsp filling on bottom half of strip and fold strip over to make a square. Seal well.
Brush each one with milk and sprinkle sesame.
seeds over.
Bake approximately 20 minutes on ungreased cookie sheet, or until browned & puffed up.
Cool 5 minutes before serving.