In a small bowl, mix the ricotta cheese, spinach, parmesan and salt. Stir in 4 basil leaves that have been chopped. Set aside.
Arrange your pizza sauce, ricotta mixture and mozzarella cheese in bowls on the counter alongside where you will assemble the pizzas.
Place a piece of parchment paper on a large baking sheet.
Roll out puff pastry according package directions. If your puff pastry package comes with two sheets, cut each sheet into four (or six dependign on its size) equal-sized squares.
In half of your puff pastry squares, spread a heaping tablespoon of ricotta mix in the middle, leaving a half inch edge. For the margherita version, add a heaping tablespoon of pizza sauce in the center, sprinkle with mozzarella and then top with a basil leaf. Using a spatula, transfer the squares to the prepared baking sheet.
Brush the edges of each pizza with egg wash.
Bake in the oven according to package directions for 15 minutes, or until pastry is puffed and golden brown.
To reheat, place them in the toaster oven for 4 minutes.
Store pizzas in the refrigerator for 5 to 7 days, or freeze in an air tight bag with parchment paper between the layers up to 1 month.