Preparation

• Place racks in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. Bake bacon according to directions for Baked Bacon. Let cool, then chop or crumble into bits.
• Spray 18 total cups in two standard muffin tins with nonstick spray.
• Place the cream cheese pieces in a wide microwave-safe bowl. Microwave in 10 second bursts until the cream cheese is very soft and melty but not so hot that it is steaming.
• Stir in 1 egg, garlic powder, black pepper, and oregano until well combined.
• In a separate large mixing bowl, combine the spinach, feta, Parmesan, and chopped bacon with a fork, breaking apart the spinach.
• Scrape the cream cheese mixture on top of the spinach mixture, then stir the ingredients until well combined. Taste and adjust seasoning as desired.
• Unfold the first sheet of pastry on a lightly floured surface and gently roll to remove any creases. Cut the pastry sheet into 9 even squares and line the muffin pan.
• Portion the spinach filling by heaping tablespoons and place it in the center of each muffin cup.
• Bring the four points of each puff pastry square together towards the center and lightly press them together.
• In a small bowl, beat the remaining egg to make an egg wash and brush it over the tops of the pastry.
• Bake the puffs for 21 to 24 minutes, until puffy and deeply golden, switching the pans’ position halfway through.
• Allow to cool for 10 minutes, then run a knife carefully around the edges to gently loosen them. Transfer to a wire rack. Serve warm or at room temperature.