1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
3. Add the chopped spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
4. In a mixing bowl, combine the softened cream cheese, Parmesan cheese, cooked spinach and garlic mixture, salt, and pepper. Stir until well blended.
5. Unfold the puff pastry sheet on a lightly floured surface. Cut into 12 equal squares.
6. Spoon about a tablespoon of the cream cheese and spinach filling into the center of each square.
7. Fold each square into a triangle or bring the corners together to form a pouch, pinching the edges to seal tightly.
8. Place the puffs on the prepared baking sheet. Brush the tops with the beaten egg to achieve that golden, glossy finish.
9. Bake for 15-18 minutes or until the puffs are puffed up and golden brown.
10. Remove from the oven and let cool for a few minutes before serving. This resting time helps the filling set and makes them easier to handle.

From my experience cooking alongside my mother and Nonna Rosa, the key to perfect puffs is in sealing the edges well and not overfilling—too much filling can make the pastry soggy. Also, don’t rush the cooling step; it’s a small pause that makes a big difference in texture.