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Heat olive oil in a large skillet over medium heat. Add the minced shallot and garlic, sautéing for about 2 minutes until fragrant.
Add the fresh spinach and cook until wilted, about 3–4 minutes. Season with salt, pepper, and stir in fresh dill. Remove from heat and let cool.
Once cooled, combine the spinach mixture with the cream cheese, feta, Parmesan (if using), egg yolk, and chopped bacon. Mix until fully incorporated.
Preheat your oven to 190°C (375°F).
Roll out the puff pastry on a lightly floured surface. Cut the pastry into small squares (around 8-10 cm each).
Place a generous spoonful of the spinach mixture in the center of each square. Fold the pastry over to form triangles or pockets, sealing the edges by pinching them together.
Brush the tops of the puffs with the beaten egg for a golden finish.
Arrange the puffs on a baking sheet lined with parchment paper.
Bake for 18–20 minutes or until golden and puffed.
Serving and storage tips:
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