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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
Heat olive oil in a skillet over medium heat. Add chopped onion and cook until soft, about 5 minutes. Stir in garlic and cook for 1 more minute. Remove from heat and let cool slightly.
In a medium bowl, combine the cooked onion and garlic with spinach, ricotta, feta, Parmesan, egg, nutmeg, salt, and pepper. Stir until fully combined.
On a lightly floured surface, unfold the thawed puff pastry sheet and roll it into a 10×10-inch square. Cut it into 4 equal squares (or 6 for smaller portions).
Place a spoonful of spinach filling in the center of each square. Fold each square over to form a triangle or rectangle, depending on your preference. Press the edges with a fork to seal. Place on the prepared baking sheet.
Brush each pastry with the egg wash. Bake for 18–22 minutes, or until puffed and golden brown. Let cool slightly before serving.