Then proceed to squeeze them well, so that the filling is not watery.
Chop them finely with a knife, then transfer them to a bowl and add the ricotta, grated parmesan, salt, pepper and powdered or grated nutmeg, then mix everything well until you obtain a smooth mixture.
Take care of the second filling: pour the tomato puree into a bowl and season it with a drizzle of oil, a pinch of salt and a little dried oregano, then mix thoroughly with a spoon.
Proceed by cutting the mozzarella into slices first, then into strips and finally cut into cubes, repeating the same operation with the scamorza.
Roll out the two rectangular puff pastry rolls and, using a knife, divide them in half lengthwise.
Stuff two of the rectangles: arrange the slices of ham and cover them with scamorza, then spread the tomato sauce and add the mozzarella, finally add a few spoonfuls of ricotta and spinach mixture.
Cover with the second rectangle of puff pastry, making sure it fits well with the filled one.
Press along the edges with your fingers, so as to seal the puff pastry perfectly. Proceed in the same way with the second roll of puff pastry.
Cut the puff pastry with a knife, forming vertical and horizontal lines, thus obtaining identical squares of about 2-3 cm per side, then brush the surface with a beaten egg yolk together with a drop of milk.
Bake in a static oven preheated to 360°F/180°C for 20 minutes, remove from the oven when the pastry is puffed up and golden. Let it cool, then divide the pastry squares, breaking them with your hands or with the help of a knife.
Enjoy!
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