Preheat oven to 375°F. Heat oil in skillet set over medium heat. Cook garlic and spinach for 3 to 5 minutes or until spinach is wilted. Season with Adobo. Cool completely. Squeeze spinach to remove excess moisture. Chop spinach.
In a medium bowl stir together spinach, ricotta, mozzarella, Parmesan, oregano and nutmeg.
Whisk together egg yolk and 1 tsp water; set aside.
Transfer 6 GOYA® Tapas Hojaldradas – Pastry Dough a lightly floured
surface. Add 3 tbsp. spinach filling to center of pastry. Brush edges with egg wash. Cap with another round of pastry. Press edges with fork to seal.
Chill pastries in refrigerator for 30 minutes.
Cut steam vent in center of pastry. Brush with remaining egg wash.
Transfer to parchment paper-lined baking sheet and bake for 30 to 35 minutes or until pastry is golden brown.
Note: Serve with warm tomato sauce or salsa for dipping if desired.