Spinach & Feta Phyllo Pastries

1 tablespoon olive oil or butter
2 cloves garlic, minced
10 oz (280g) frozen chopped spinach, thawed and squeezed completely dry (This is crucial! Remove as much water as possible)
4 oz (115g) feta cheese, crumbled
¼ cup (25g) grated Parmesan cheese
2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)
¼ teaspoon salt
⅛ teaspoon black pepper
Pinch of ground nutmeg (optional, but recommended)

First, ensure your thawed spinach is as dry as possible. Place it in the center of a clean kitchen towel or several layers of paper towels. Wrap it up and squeeze firmly over the sink until no more water comes out. This prevents soggy pastries.
In a medium bowl, combine the dry spinach, crumbled feta, grated Parmesan, fresh dill, salt, pepper, and nutmeg. Mix well with a fork. Set aside.

Place the shredded mozzarella and softened cream cheese in a large, microwave-safe bowl.
Microwave for 60-90 seconds, stirring halfway through, until the cheeses are completely melted and well combined.
Stir in the almond flour, garlic powder, and salt. Then, add the beaten egg.
Stir vigorously with a spatula until a dough begins to form. It will look a little stringy at first, but keep mixing.
Once cool enough to handle, lightly wet your hands with water (this prevents sticking) and knead the dough in the bowl for 1-2 minutes until it becomes smooth and uniform, like a soft play-dough.

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Divide the dough into 8 equal portions. Roll each portion into a small ball.
Place one dough ball between two sheets of parchment paper. Using a rolling pin or your hands, flatten and roll it into a thin circle or oval, about 4-5 inches in diameter. Don’t worry if the edges aren’t perfect; rustic is good! Tip: If the dough cracks at the edges, just pinch it back together. If it becomes too sticky, pop it back in the fridge for 5 minutes.
Spoon about 1½ tablespoons of the spinach filling into the center of the dough circle.
Gently fold the dough over the filling to create a half-moon shape. Press the edges firmly with your fingers to seal. For a decorative touch, you can crimp the sealed edge with a fork.
Place the assembled pastry on the prepared baking sheet. Repeat with the remaining dough balls and filling. You should have 8 pastries.

In a small bowl, beat the remaining egg with 1 teaspoon of water to create an egg wash.
Brush the top of each pastry generously with the egg wash. This is the secret to that beautiful golden color. Sprinkle with sesame seeds or everything bagel seasoning if desired.
Bake for 15-18 minutes, or until the pastries are puffed up and deeply golden brown on top and bottom.
Allow them to cool on the baking sheet for at least 5-10 minutes before serving. This allows the cheese dough to set—they are most fragile when they first come out of the oven.

(per serving, 2 pastries)