Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.

Heat olive oil in a skillet over medium heat and sauté the spinach for 3-4 minutes until wilted. Let it cool, then mix with ricotta, Parmesan, garlic powder, salt, and pepper.

Unfold puff pastry sheets on a floured surface and cut into 4-6 squares. Keep the squares chilled.

Place 1-2 tablespoons of the spinach filling on each pastry square, fold, and seal the edges with a fork.

Brush the tops of each pastry with the beaten egg for a golden finish.

Bake in the preheated oven for 20-25 minutes until they are puffed and golden brown.

Allow pastries to cool for 5 minutes before serving, optionally with tzatziki or marinara for dipping.