Preheat oven to 400° F / 205° C. Line a rimmed half-sheet baking tray with parchment.

In a large skillet, heat the olive oil. Add the minced garlic and cook until fragrant, 1-2 minutes.

Add the spinach and cook until wilted, about 2 minutes. Season with salt, pepper, and cayenne to taste.

Drain the pan to remove excess moisture. Transfer mixture to a bowl and set aside to cool while you prepare the pastry.

Lightly dust countertop or silicone rolling mat with flour.

Unroll puff pastry and use a rolling pin to roll the pastry a few inches wider, or a sharp knife to trim away any excess. When finished, you should have a 10 x 12-inch rectangle.

With a sharp chef’s knife, slice the rectangle into six 4 x 5-inch squares. Arrange on prepared tray

Spoon the spinach mixture on half of each pastry, dividing equally between the squares and allowing a 1/2-inch border on all sides.

Sprinkle with the feta.

With a pastry brush, brush a thin strip of beaten egg egg around the edges of each square.

Fold over, corner-to-corner, forming a rectangle.

Crimp the 3 seamed edges with a fork.

Brush the tops of the pastries with egg wash. Sprinkle with sesame seeds.

Bake in preheated oven for 20 minutes, or until flaky and deeply golden brown.

Serve warm.