Ingredients:

• 1 (10 oz) bag of frozen spinach (thawed and drained)
• ½ (8 0z) package of reduced-fat cream cheese
• 1 cup shredded sharp cheddar cheese
• 1 (17 oz) package of frozen puff pastry sheets (thawed)
• 1 large egg

Directions:

1. Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. 
2. Squeeze as much excess liquid as possible out of spinach using paper towels. 
3. In a medium bowl stir the cream cheese and shredded cheddar cheese together. Stir in spinach then season with salt and pepper. 
4. Roll both sheets of pastry into 10×10-inch squares. Cut each sheet into 6 rectangles. Spoon the cheese mixture into the center of 6 rectangles (about 3 tbsp) leaving ½ and inch around the edges. 
5. Place the remaining six rectangles on top and seal edges with a fork. 
6. In a small bowl beat the egg. Brush the egg onto the tops of the pies. Poke holes in the tops of the pies and bake for 15-20 minutes or until bottoms are golden brown.