In a pot over low heat, add the oil and chopped garlic. Cook until fragrant, making sure it does not brown, as this can make the garlic taste bitter.

Add the frozen chopped spinach and cook until fully thawed, separated, and cooked through. Continue cooking until any excess moisture has evaporated. Season with salt and black pepper and mix well.

Allow the spinach mixture to cool completely. Transfer it to a bowl, add the cream cheese, and mix until well combined.

Preheat the oven to 400°F (200°C).

In a small bowl, whisk the egg yolk.

Cut the puff pastry sheets into your desired size and shape. Place about 1–2 tablespoons of the spinach and cream cheese filling in the center of each piece. Fold into a triangle, rectangle, or your preferred shape.

Use a fork to press and seal the edges well.

Arrange the puffs on a lined baking sheet. Brush the tops with egg yolk and sprinkle with black sesame seeds. You can also use white sesame seeds, oregano, or another topping of your choice.

Using a knife, make a few small slits in the top of each puff to allow steam to escape while baking.

Bake for 15–20 minutes, or until the puffs are golden brown and puffed. Baking time may vary slightly depending on your oven.