Preparation

• Preheat oven to 400℉. Line two baking sheets with parchment paper.
• Combine the cream cheese, parmesan cheese, onion powder, garlic powder, and black pepper in a medium mixing bowl. Mix until smooth.
• Add the egg and soy sauce. Mix until creamy and light. Stir in the thawed and drained spinach.
• Roll out each thawed puff pastry sheet on a lightly floured counter to about a 12”x10”. Cut each sheet into 9 pieces.
• Turn the pastry so it looks like a diamond. Spoon the filling down the center in the middle of the pastry from top to bottom, leaving about a half-inch on each side. Lightly brush whisked egg on the right corner of the pastry.
• Fold the left pastry corner over the filling.
• Then fold the egg-washed right over the first folded piece of dough. Press gently to seal.
• Transfer the pastry to the prepared baking sheet. Place 9 pastries on each sheet.
• Brush each pastry lightly with the remaining whisked egg. Sprinkle with a little grated parmesan.
• Bake until golden brown, about 18 minutes.
• Let cool for at least 10 minutes before serving.
• Store leftover pastries in the refrigerator for up to four days.