This cream cheese spinach puffs are the perfect party appetizer!

Instructions:

1. Preheat the oven to 220°C (425°F).
2. In a covered saucepan, cook the spinach leaves until wilted, about 7 to 10 minutes. Drain the cooked spinach well using a strainer and let it cool.
3. In a shallow bowl, combine the cooked spinach, ricotta cheese, Parmesan cheese, 1 beaten egg, salt, and pepper. Mix well.
4. Using a sharp knife, cut the thawed puff pastry sheet in half lengthwise, creating two long rectangles.
5. Spread the spinach and cheese filling lengthwise onto each pastry rectangle, then roll up the pastry to form a log shape.
6. Cut each log into thirds, or smaller if desired.
7. Place the pastry rolls onto a baking sheet lined with parchment paper. Brush the tops with the remaining beaten egg and sprinkle with pumpkin seeds.
8. Bake in the preheated oven for 20 to 25 minutes, or until the puffs are golden brown.

Hint: Baby spinach works well for this recipe. Make sure to remove any stems before cooking. Alternatively, frozen spinach can be used following the same cooking steps.