Ingredients (makes 4 puffs):
1 cup fresh spinach, chopped
4 thin slices Brie (or more)
1 egg beaten
1/4 teaspoon freshly grated nutmeg
1 puff pastry, thawed if frozen
Salt and pepper, to taste
sesame and poppy seeds for decoration
Preheat the oven 350ºF (180ºC). Line a baking sheet with parchment paper.
Put the spinach in a bowl; stir in half the beaten egg and the nutmeg.
Season to taste with salt and pepper.
Roll out the pastry on a floured surface into a rectangle (16 x 8 in / 40 x 20 cm) and trim the edges. Lightly flour the top of the pastry and cut the rectangle into 4 pieces, each about 4in (10 cm) wide and 8in (20 cm) tall.
Cut 1 in (2.5 cm) thick wide strips diagonally on both sides of the pastry, leaving the center intact.
Try to cut an equal number of strips on both sides.
Lay pastries out on a baking sheet lined with parchment paper.
Divide the spinach equally between the squares, in the center, top it with brie slices then braid by crossing the strips over the filling alternating from side to side.
Brush the tops of the pastries with the remaining beaten egg (add a tbsp of water), then sprinkle some sesame and poppy seeds over each pastry. Bake 20 to 25 minutes, or until puffed and golden.