– 2 puff pastry cases
– 2 tablespoons of unsalted butter
– 2 tablespoons of flour
– 240ml of hot milk
– 1 pinch of salt
– Freshly cracked pepper
– Ground nutmeg (optional)
– 220g of cooked ham, diced
– 2 cups fresh spinach, rinsed and chopped
– 1 cup Swiss cheese, grated

1. Cut the puff pastry into 13 cm squares. Set them aside in the refrigerator. Preheat your oven to 200°C.

2. For the béchamel sauce: Melt the butter over medium heat in a saucepan. Add the flour and salt; cook, stirring frequently, until the mixture turns pale yellow.

3. Pour in the hot milk in 2 batches, stir constantly with a wooden spoon or whisk until the mixture is smooth. Cook the mixture until boiling, about 7 minutes.

4. Reduce the heat. Simmer gently until the sauce thickens, about 10 minutes. If you still have lumps, use your electric mixer!

5. Add the spinach and cook for 1 minute. Add the ham and half of the cheese and mix well. Set aside.

6. Arrange the puff pastry squares on a baking sheet covered with parchment paper. Place 1 or 2 tablespoons of the béchamel mixture, cover with the other half of the grated cheese and close the pockets by folding the corners on top. (as pictured)

7. Make an egg glaze using one egg and a teaspoon of cold water. Brush the puff pastry and bake it in the oven for 20 minutes, until puffed and golden.