Spinach and feta puff pastries

Thinly slice the scallions down to the light green.

Cook the scallions in a skillet with a little olive oil for 3 or 4 minutes until soft and golden.

Add the grated garlic and cook a few seconds until fragrant.

Raise the heat to medium high and add the spinach a little at a time, seasoning each batch lightly with salt and pepper, so the released liquid can evaporate. Cook until all is wilted and the pan almost dry.

Add the dried dill; take off the heat and stir in the room-temperature cream cheese until creamy.

Crumble in the feta, mix, taste and adjust pepper. Cool the filling to room temperature so it does not melt the pastry.

Cut the puff pastry into rectangles: the long side into four strips and the short side into three.

Mix the egg yolks with a little milk; brush the edges of the bottom pastry pieces.

Put a heaping tablespoon of cooled filling in the centre, stretch a top piece over it and press with a fork to seal.

Transfer to a parchment-lined baking tray, brush with more egg wash and slice a decorative pattern of slits on top.

Chill in the fridge or freezer about 15 minutes while the oven preheats to 400F, so the pastry puffs better.

Bake about 25 minutes on the centre rack until puffed and golden.

Variation: freeze extras solid, bag them, and bake straight from frozen, about five minutes longer.