Beat 3 eggs, salt and pepper in a bowl.

Melt butter in 10-inch nonstick skillet over medium heat, swirling pan to coat bottom evenly with butter.

Pour egg mixture into skillet and cook over medium heat 2-3 minutes, gently lifting portions with spatula to allow uncooked portions to flow underneath, until eggs are almost set.

Remove pan from heat; stir in parsley.

Remove eggs to large plate, cover, and refrigerate until cool.

Unfold puff pastry on lightly floured surface. Beat remaining egg with fork in bowl and brush over pastry.

Refrigerate remaining beaten egg.

Place scrambled eggs onto lower half of pastry, 1/2 inch from edges.

Top with spinach leaves, cheese slices and ham slices.

Fold top half of pastry over filling; pressing down firmly on edges.

Crimp edges with fork to seal and place filled pastry onto ungreased baking sheet.

Cover with plastic food wrap and refrigerate 15 minutes.

Heat oven to 400°F.

Brush top of pastry lightly with reserved beaten egg.

Bake for 25-30 minutes or until golden brown.

Cool 5 minutes before cutting and serving.