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In a large, deep skillet, heat the oil over medium heat. Add onion and spring onion and cook for about 7 minutes, until translucent. Stir in the garlic, then add the spinach and cook for another 5 minutes or so over slightly higher heat, occasionally stirring, until the spinach releases all its liquid and all the pan juices have cooked off.
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Remove from the heat and add dill. Season to taste with salt and pepper. Transfer the mixture to a bowl and chill in the fridge for at least 30 minutes.
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Remove the mixture from the fridge, slightly beat one of the two eggs, and add mix it into the spinach.
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Cut the pastry into three equal strips. Cut the strips into three squares for a total of six squares. Place one square in each muffin cup, pressing into the bottom and up the sides and leaving the corners pointing up.
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Preheat oven to 400F/ 200C.
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Divide the spinach filling among the cups. Fold the pastry over the filling, pressing the corners together to meet in the center and then place a walnut piece over the joined tip in the pastry.
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Beat the remaining egg and brush the egg wash over the pastry. Bake until the pastry is golden brown and puffed, approximately 20 to 25 minutes.
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Let the puffs cool in the pan for 10 minutes before removing to serve.