A traditional spinach and feta (using goat milk feta) puff pastry made with Schär gluten-free puff pastry dough.
Preheat oven to 400 degrees F.
Rinse the thawed spinach in a fine mesh strainer. Then press with your fists to squeeze out as much water a possible. Use a paper towel to remove any excess water. Add spinach, goat milk feta, shallot, garlic and dill to a medium bowl. Mix well and season to taste with salt and pepper. Then add in one of the eggs and mix well. Set aside.
Roll out the puff pastry dough just a bit with a rolling pin. Cut out 6 large squares as even as possible from the dough. If extra set aside for another use or bake it and eat it.
Carefully place each square in a muffin cup. Press down the bottoms into muffin cup. Fill each with the spinach mixture. And fold the corners of the pastry over the spinach feta mixture. Beat the other egg in a small bowl and brush over the tops of the puff pastries.
Bake until they are golden brown, about 25 minutes. Transfer to a cooling rack and let rest an for about 10 minutes. Run a knife around puff edges to loosen from the pan and remove from the tin to serve.