Make up the dough according to the packet instructions. Knead the dough briefly on a lightly floured work surface until smooth, then put into a lightly oiled bowl and cover with a clean tea towel. Leave to rise for about 15 minutes until doubled in size.
Meanwhile, prepare the filling. Use your hands to squeeze all excess water from the spinach. Put the spinach in a bowl and mix in the ricotta, parmesan, peppers, spring onions and basil. Season to taste with nutmeg, salt and freshly ground black pepper. Preheat the oven to 220°C.
Knock back the risen dough and cut it into four equal pieces. Roll out each piece on a lightly floured surface to a 20 cm round. Spread one-quarter of the spinach mixture over half of each dough round, taking it to about 2.5 cm from the edge. Pile the chicken on top.
Brush the edge of each dough round with beaten egg, then fold over the untopped half to make a half-moon shape. Crimp the edges to seal tightly.
Place on a lightly oiled large baking tray. Brush with beaten egg and bake for about 15 minutes until puffed and golden brown. Serve hot.