For the Creamed Spinach:
Melt the butter on a medium/low heat in a medium saucepan.
Add the onion & crushed garlic and sauté until soft, 5-7 minutes.
Cut the baby spinach into strips and stir through the onions, 1 cup at a time until just wilted.
Drain any excess water from the wilted spinach mixture and discard.
Mix ¼ cup of cream with the Knorr Thick White Onion Soup to form a paste. Add the rest of the cream, mix well and add to the spinach.
Stir well & simmer until slightly reduced and thickened. Season to taste.
Allow to cool. (Store any remaining mixture in the freezer.)
For the Pie:
Pre-heat the oven to 180 °C and grease a muffin tin.
Roll out the puff pastry and cut out discs (large enough to be pressed into a muffin tin with a 1.5cm overhang).
Line each of the greased cups of the muffin tin with the puff pastry discs. Set aside remaining pastry for the lids of the pies.
Mix the feta cheese into the cooled creamed spinach mixture.
Spoon this mixture into the cups.
Cut out 12 smaller pastry circles from the remaining pastry, to form the lids.
Pop a lid onto each of the pies. Pinch the edges together to seal.
Use a sharp knife to make small incisions in the pastry lids.
Beat the egg and brush over the top of each pie.
Bake +/- 25 minutes until golden & crisp.
Cool on a wire rack for 5 minutes and ENJOY!!