Cooking Instructions:

Begin by preparing the spinach. If using frozen spinach, make sure it's fully thawed and press out any excess liquid. For fresh spinach, rinse and chop it before cooking it briefly in a pan until wilted, then drain well.

In a mixing bowl, combine softened cream cheese with garlic powder, onion powder, and black pepper. Mix until creamy and smooth. Add in a beaten egg and a splash of soy sauce, mixing until the filling is fluffy and light.

Incorporate the drained spinach into the cheese mixture, ensuring it's evenly distributed. If you're not using the filling immediately, you can chill it in the refrigerator for up to a day.

Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the puff pastry to approximately 12x10 inches. Use a pizza cutter or knife to cut the pastry into 9 equal pieces.

Place a spoonful of the spinach and cheese filling in the center of each pastry piece. Carefully fold the pastry over the filling to create a pocket, pressing down the edges to seal them well. You can use a fork to crimp the edges for a decorative touch.

Brush the tops of the pastries with egg wash to give them a beautiful golden color when baked. Arrange them on a baking sheet lined with parchment paper.

Bake in the preheated oven for 15-20 minutes or until the pastries are puffed and golden brown. Once done, remove them from the oven and let them cool for at least 10 minutes before serving. Baked pastries freeze beautifully for later enjoyment; just thaw, heat, and serve when ready to eat.