Preheat oven to 400°F. Squeeze out any excess liquid from thawed spinach until it is as dry as possible. In a skillet over medium heat, melt butter, then add diced shallots and garlic and cook 2-3 minutes, until shallots become translucent. Sprinkle flour into the skillet, whisking for 1-2 minutes until it lightly browns.
16 ounces Frozen Spinach, 2 Tablespoons Butter, 2 Tablespoons Shallot, 1 clove Garlic, 2 Tablespoons Flour
Add nutmeg, then slowly add heavy cream, whisking continuously, until the sauce begins to thicken, about 3-5 minutes.
1 pinch Nutmeg, 1.5 cups Heavy Cream
Stir in white cheddar cheese and Parmesan cheese.
½ cup White cheddar cheese, ¼ cup Parmesan
Dice cooked bacon strips and add to the cheese sauce, reserving 2 strips to top the pastries later. Stir until the cheese melts completely, then salt to taste.
6 strips Cooked bacon, Salt
Add spinach to the mixture and stir to combine.
16 ounces Frozen Spinach
Finally, remove from the heat and begin preparing your puff pastry. On a lightly floured surface, unfold the thawed puff pastry and roll each into a 12-inch square sheet.
3 sheets Puff Pastry
Cut each pastry sheet into 9 even squares. Place into greased muffin cups, pressing gently on the bottoms and up the sides, so the corners point up.
Fill each cup with 2 Tablespoons of the creamed spinach mixture.
Top with remaining chopped bacon.
6 strips Cooked bacon
In a small bowl, mix egg and water to create an egg wash. Brush the egg wash over the top of the puff pastry, then add to the oven.
1 egg, 1 Tablespoon Water
Bake 15-18 minutes, or until golden brown on top. Serve, and enjoy!