Pre-heat the oven to 180C(356F) fan-forced. Line a baking tray with baking paper.

Place the paddlepop sticks in a bowl and cover them with water.

Let the spinach defrost, drain the liquid from it then mix together the spinach, feta and nutmeg.

Cut 32 5.5cm diameter rounds from the puff pastry and lay 16 of them out flat.

Spoon a blob of the spinach and feta mixture in the middle of each round.

Dry the sticks and press one into the middle of each round.

Place another round of pastry on top of the filling and press the edges together.

Brush the top of each one with milk.

Bake the pops for 15 minutes or until they are golden.

Let them cool slightly then serve.