Drain ricotta by slicing into quarters and placing pieces on a plate lined with paper towels for 10 minutes.

Prepare spinach by squeezing out all the excess water and roughly chop it with kitchen scissors.

In a bowl, combine spinach and drained ricotta, seasoning with salt and pepper.

Crumble feta cheese and add chopped sun dried tomatoes to the mixture, then taste for seasoning.

Preheat oven to 375℉ (190℃).

Slice puff pastry into 9 equal rectangles, spray muffin tin with olive oil, and place pastry sheets inside.

Press down gently in muffin pan, leaving excess pastry over the sides.

Add a heaped tablespoon of filling to each pastry and fold edges together to seal.

Spray or brush tops with olive oil and bake for 20-25 minutes until golden brown.

Remove from oven and let cool for 5 minutes in the tray.

Carefully remove from tray and cool on a wire rack before serving.