1. Preheat over to 375 F.
2. Thaw frozen spinach in microwave according to pkg directions or by running under warm water.
3. Drain spinach, squeezing the excess liquid from it.
4. In a bowl, mix the spinach, feta, garlic, pepper and nutmeg together.
5. Flour a clean, dry countertop on other flat working surface. Lay out the puff pastry on the floured surface. Flour the top of the dough. Roll out the puff pastry until it is half as thick (about 1/8 inch) and 24 x 12 inches.
6. Trim edges if necessary. Cut into 3 x 3 inch squares (making 32 squares). Make sure the squares are well floured then stack them in a little pile.
7. Fill a little dish with room temp water. Imagine each square you work with is separated in half by a diagonal line.
Place a couple teaspoons of filling in the top half. Dip finger into water and moisten the edges of the top half. Fold bottom half to meet edges of top half. Use fork to seal the edges.
8. Place finished pockets on a nonstick baking sheet and back about 15 mins until golden brown and puffy. Serve warm.
