Servings: 24 puffs

1 pkg. (17.3 oz.) frozen puff pastry, thawed 1 pkg. (17.3 oz.) frozen puff pastry, thawed
1 pkg. (10 oz.) frozen, chopped spinach, thawed and squeezed dry 1 pkg. (10 oz.) frozen, chopped spinach, thawed and squeezed dry
4 oz. cream cheese, softened 4 oz. cream cheese, softened
½ cup shredded mozzarella cheese ½ cup shredded mozzarella cheese
¼ cup crumbled feta cheese ¼ cup crumbled feta cheese
2 large eggs, divided 2 large eggs, divided
2 garlic cloves, minced 2 garlic cloves, minced
½ tsp. pepper ½ tsp. pepper
¼ tsp. salt ¼ tsp. salt

Preheat oven to 400 degrees. Unfold puff pastry; cut each sheet into 12 sections. Place in greased mini muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up.
In a large bowl, stir together spinach, cream cheese, mozzarella, feta, 1 egg, garlic, pepper and salt. Spoon 1 tbsp. into each cup. Bring pastry corners together and pinch to seal. In a small bowl, beat the remaining egg and brush over pastry edges. Bake until puffed and golden brown; about 20 minutes.