SAUTE: Add oil to a large saute pan over medium heat. Add onions, season with a small pinch of salt, and cook for 5-7 minutes or until soft. Add the garlic, scallions, nutmeg, and red pepper flakes; cook for 45 seconds. Then add spinach, stir to combine, and cook for 2-3 minutes or until heated through. Season with salt and pepper. Transfer the mixture to a bowl; allow it to cool to room temperature. At this point, you can use it immediately or refrigerate mixture until ready to make puffs.

PREP: Position a rack in the center of the oven and preheat the oven to 375ºF. Spray a 12-cup standard muffin pan with cooking spray.

MIX: Add one of the eggs to the spinach mixture, along with the lemon zest, lemon juice, parsley, and dill; stir to combine. Then fold in the feta and parmesan.

PASTRY: Cut each sheet of puff pastry into 9 squares. Line the muffin pans with the puff pastry squares. Gently press into the bottom of the pan. Divide the spinach mixture into the muffin cups (a flat 2 tablespoons each.) Bring the 4 points of the pastry together in the center and gently press. Lightly beat the remaining egg in a bowl and brush the tops of the pastry.

BAKE: Bake puffs for 23-27 minutes or until golden and cooked through. Let cool slightly on a wire rack before serving. Use a small offset spatula to help loosen the puffs if they’re stuck around the edges.