Spinach puffs

Rinse the spinach and remove the stems (optional, for looks). Roughly chop into small bite-sized pieces; finely chop the dill; mince the shallot.

Saute the shallot in preheated olive oil until soft and translucent, about two minutes.

Add the crushed garlic and saute 30 seconds or until fragrant; do not let it burn.

Add the spinach with a little salt to draw out moisture and cook until it has given up most of its water.

Add the dill and cook minimally to keep its earthy herbiness. Season with salt and pepper and take off the heat to cool a little.

Combine the cream cheese, feta and optional grated parmesan. While still warm, mix in the spinach mixture, the egg yolk and the crisp chopped bacon.

Roll out store-bought puff pastry and cut into three to four inch squares; place on a parchment-lined baking sheet.

Spoon about two tablespoons of filling into the center of each square, brush two edges with beaten egg and crimp tightly into a cornucopia shape.

Preheat the oven to 400F. Chill the parcels in the fridge, uncovered, about 10 minutes.

Brush beaten egg all over, missing no surface, and bake 20 minutes or until golden brown and puffed, rotating the tray halfway if wanted.

Cool on a rack about 10 minutes before eating.