Heat the olive oil in a pan over medium heat. Sauté the minced garlic briefly, just until fragrant. Add the baby spinach and cook until just wilted. Season with a pinch of salt and pepper.

Transfer the spinach mixture to a bowl and let cool for a few minutes. Stir in ricotta cheese and Parmesan, mixing until evenly combined.

Preheat oven to 400 °F (approx. 200 °C). Line a baking sheet with parchment paper.

Roll out the thawed puff pastry and cut it into squares. Place each square on the baking sheet.

Spoon a tablespoon of the spinach‑cheese filling into the center of each square. Brush the edges of each pastry with beaten egg to help seal.

Fold over or crimp the edges of the puff squares to seal in the filling. Gently press down to ensure a good seal.

Brush the tops with egg wash and sprinkle with sesame seeds.

Bake for about 20–25 minutes, or until the puff pastry is golden and crisp. Let cool slightly before serving.