Turkey, Cheese & Spinach Puffs

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Heat olive oil or butter in a skillet over medium heat. Sauté garlic 30 seconds, then add chopped spinach with a pinch of salt and pepper; cook until wilted. Transfer to a plate to cool and squeeze out excess moisture.
In a mixing bowl, combine diced turkey, shredded cheese, cooled spinach, and cream cheese or ricotta if using. Season with salt, pepper, and optional Dijon or oregano. Stir until evenly mixed.
On a lightly floured surface, unfold the puff pastry and roll just enough to smooth the seams. Cut into 6 equal squares.
Spoon about 1 tablespoon of filling onto one half of each square. Fold into triangles (or rectangles), press edges to seal, and crimp with a fork. Place on the prepared baking sheet.
Beat the egg with milk. Brush the tops of the puffs with the egg wash.
Bake 15–18 minutes, until well puffed and deep golden brown. Cool 5 minutes before serving.
For freezing: Assemble (without egg wash) and freeze on a sheet until solid, then store in a bag. Bake from frozen at 375°F (190°C) until golden, adding a few minutes as needed.