Begin by completely thawing the puff pastry and frozen chopped spinach. Squeeze out excess moisture from the spinach.

Preheat your oven to 375°F (190°C).

In a skillet, heat olive oil over medium heat and add diced yellow onion and minced garlic. Sauté for 5-7 minutes until the onion is translucent.

In a large mixing bowl, combine cottage cheese, grated Parmesan, two eggs, nutmeg, salt, and black pepper. Mix until smooth.

Add the drained spinach and the sautéed onion and garlic mixture to the cottage cheese blend. Stir well.

Roll out the thawed puff pastry on a floured surface to about 10x10 inches.

Place the rolled pastry into your pie plate, then spoon the spinach filling evenly into the pastry shell.

Brush the surface of the pastry with the reserved beaten egg.

Bake for 45 minutes or until the crust is golden brown. Rotate halfway if needed.

Let it cool for about 10 minutes before slicing.