Spinach & Brie Puff Pastries

I found this recipe on the P(interest), and decided to try it.  The first time, I did as written, with spinach and brie... then I realized I still had more puff pastry... and since we had some corned beef from dinner, I made Reuben versions (corned beef, sauerkraut, and swiss) that were even more amazing than the spinach and brie!  I'm basically now addicted to using puff pastry for sandwiches.

Here it is as the corned beef reuben:

Ingredients (4 puffs):

• 1c fresh spinach, chopped
• 4 thin slices brie (I used a little thicker because brie is awesome)
•  egg, beaten
• 4t freshly grated nutmeg
• 1 puff pastry, thawed if frozen
• salt and petter, to taste
• sesame and poppy seeds for decoration (I didn't mind these not being there)

 Directions:

1. Preheat the oven to 350(f).  Line a baking sheet with parchment paper.  
2. Put the spinach in a bowl, stir in half the beaten egg and nutmeg then season to taste with salt and pepper.
3. Roll out the pastry on a floured surface into a rectangle (16x8 inches) and trim the edges (or don't).  Lightly flour the top of the pastry and cut the rectangle into 4 pieces, each about 4 inches wide by 8 inches tall.
4. Cut 1 inch wide strips diagonally on both sides of the pastry, leaving the center intact (to use later for weaving on top).  Try to cut an equal number of strips on both sides.
5. Divide the spinach equally between the rectangles, n the center, top wth the brie, then braid by crossing the strips over the filling alternating from side to side.
6. Brush the tops of the pastries with the remaining beaten egg (after adding about 1T of water), then (if you've chosen the seeds) sprinkle these on top.
7. Bake 20-25 minutes or until delicious looking!

PS.  I realize I need to add pictures of this the next time I make them!!