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Preheat your oven to 180°C (350°F).
Start by cooking the bacon in a frying pan over medium heat until crispy. Once done, remove from the pan and crumble into small pieces. Set aside.
In the same pan, sauté the chopped onion and minced garlic until they soften and become fragrant.
Add the diced tomatoes and cook for about 5 minutes until they release their juices and become slightly softened.
Stir in the tomato paste, olives, and crumbled bacon. Cook for an additional 2-3 minutes, then remove from heat.
Let the mixture cool slightly, then stir in the Greek yogurt, diced boiled eggs, and shredded mozzarella.
Roll out the puff pastry on a lightly floured surface. Cut into squares large enough to hold the filling.
Spoon the filling onto the center of each puff pastry square.
Fold the pastry over the filling, creating a pocket, and seal the edges with a fork.
Place the filled pastries on a baking sheet lined with parchment paper.
Bake for 15-20 minutes or until the pastries are golden brown and puffed up.
Serving and Storage Tips:
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