DIRECTIONS:

Gently rinse spinach, do not drain.

Pour spinach into a skillet and steam.

Drain spinach in a sieve and press well to remove water.

Peel onion and garlic cloves, chop finely, and brown in butter.

Add spinach and steam very briefly.

Season with salt, pepper, and nutmeg.

Let cool.

Grate cheese and mix through spinach.

Cut 8–10 puff pastry discs approx. 10 cm in diameter.

Spread spinach and cheese mix over half of each disc.

Use a pastry brush to moisten pastry edges and fold discs over mixture.

Press down on edges to stick pastry discs together.

Place rissoles on a tray covered in parchment paper.

Mix egg yolk with milk and brush rissoles.

In an oven preheated to 220°C, set tray on second rack and brown for approx. 20 minutes until golden.