1 Bag (8 ounces) frozen chopped spinach
4 Green onions, white and green parts, thinly sliced
2 Teaspoons dried dill weed
2/3 cup crumbled feta cheese
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1 Package (17.3 ounces) puff pastry sheets,thawed
Bring large saucepan of water to a boil over high heat. Add spinach; bring to a boil. Boil 1 minute. Drain in colander using back of spoon to squeeze out as much liquid as possible. Transfer spinach to a large bowl; cool 10 minutes.
Add green onions, dill, feta cheese, salt, pepper and nutmeg to spinach; stir well to combine.
Preheat Belgian waffle maker to medium-high heat. Place wire rack on top of large baking sheet.
Place one puff pastry sheet on lightly-floured work surface; cut in half. Roll out to size of waffle maker. Top one puff pastry piece with half of spinach mixture to within 1/2 inch of edge. Brush border with water; cover with other rolled half. Press edges together to seal; use fork to crimp edges.
Carefully move filled dough to waffle maker. Close lid gently; cook about 6 minutes or until pastry is crisp. Remove to wire rack; keep warm. Repeat with remaining pastry and filling.
Notes: Makes 4 servings.
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