Start by rinsing all of your spinach and removing all of the stems.
Next, roughly chop the spinach into small bite-sized pieces, then finely
chop 3 tbsp dill and finely mince 1 shallot.
Heat a pan with olive oil over medium-high heat and add your finely minced
shallots. Cook for about 2 minutes or until translucent and then add
3 large cloves of crushed garlic. Sauté for about 30 seconds or until
fragrant.
Add the spinach and a pinch of salt and cook down before adding
the 3 tbsp of dill.
Sauté before adding some fresh pepper. Remove from heat and set aside.
In a mixing bowl, combine 120g full fat cream cheese with 1/2 cup of
feta cheese and 60-120g of parmesan cheese. Add the cooked spinach
mixture, 2 or 3 slices of finely chopped bacon, and one egg yolk.
Stir to combine.
Preheat oven to 180°C.
Liberally flour your work surface and place your puff pastry on top
of the flour. Cut into 3-4 inch squares and place on a parchment lined baking
sheet.
Add about 2 tbsp of the mixture to each square of puff pastry. Beat one
egg in a separate bowl and use that to brush two edges of the puff pastry.
Crimp the egg washed sides together. Do this for all of your pastries and be
sure to listen to ‘80s power ballads while doing it.
Place entire baking sheet in fridge for 10 minutes. Remove from the fridge
and brush each pastry with an egg wash. Place in the oven for 20 minutes,
rotating the baking sheet at 10 minutes.
Remove from oven. Let cool on a wire rack. Serve and enjoy!