Filled puff pastry with spinach, nuts and dip

Ingredients

8 sheets of puff pastry
1 onion
3 cloves garlic
2 tablespoons sliced parsley
100 grams fresh spinach
100 grams Mixed nuts
1 egg
Salt and pepper
Olive oil
Baking paper or silicon mat

Method of Preparation:

Preheat the oven to 175 degrees.
Chop a onion and 3 cloves of garlic.
Heat a pan with a little olive oil.

Bake the onion, garlic, spinach and the mixed nuts briefly.
Then let the mixture cool down, then add
The chopped parsley, salt and paper to taste.

Place the sheets of puff pastry on the cutting board to thaw.
Cut the sheets in half.

Then divide the cooled mixture over the
Sheets of puff pastry, the mixture in the middle of a sheet.
Separate an egg and store both the protein and the yolk.

Cover the edges of the puff pastry with protein and then lay
And then put the other part of the sheet top.
Press the edges well to make a package.

Place the puff packages on a baking sheet with a silicon mat or baking paper.
Cover the packages at the top with the egg yolk.
Bake the packages 10 minutes in the oven at 175 degrees.

Ingredients Dip

2 tablespoons creme fraiche
3 tablespoons majonaise
2 tablespoons vinegar
Salt and pepper
Possibly 50 grams of olives.

Chop the olives finely
Mix the olives with the mayonnaise,
Vinegar and creme fraiche and bring to taste,
with salt and pepper.
We omitted the olives