Spinach and Brie Triangles

These tasty triangles are really easy to make and make an interesting lunch or supper dish served with a salad and some new potatoes. They would also make a perfect picnic treat, or make smaller triangles and serve for pre-dinner nibbles with drinks.

Ingredients
225g/8oz frozen spinach, defrosted and well drained
50g/2oz Brie, thinly sliced
1 egg, beaten
good pinch freshly grated nutmeg
salt and freshly ground black pepper
225g/8oz frozen puff pastry, defrosted
finely grated Parmesan cheese

Method
Put the spinach into a sieve and drain thoroughly, pressing the spinach with a large spoon to extract as much moisture as possible.
Heat the oven to 220C/Gas7.
Place the spinach in a bowl, stir in half the beaten egg and the nutmeg.
Season to taste with salt and pepper.
Roll out the pastry on a lightly floured surface. Trim to a 30cm/ 12 inch square, then cut into four 15 cm/6 inch squares.
Divide the spinach equally between the squares, spreading it diagonally over one-half of each and leaving a 1 cm/ ½ inch border.
Top the squares with Brie slices, dividing them equally between the 4 squares.
Brush the edges of the pastry with beaten egg, then fold the pastry over to form a triangle and enclose the filling. Press the edges firmly together to seal them.
Dust liberally with the parmesan cheese.
Place the triangles on a lightly greased baking tray and cook for about 20 minutes or so until cooked.
Remove from the baking tray and serve warm.