Preheat the oven to 180°C and grease in a muffin pan very well.

Heat the olive oil in a small frying pan and add the onion and garlic. Cook until soft and golden brown. Season.

Beat together the cream, egg, and egg yolk.

In a separate bowl combine the spinach, feta, and onion. Add the cream mixture and use a fork to mix and combine it together.

Roll out the pastry on a lightly floured surface to ± 33 cm x 44 cm. Cut the pastry sheet into 12 squares (± 11 cm x 11cm ). Line the muffin pan with the pastry squares. Press into the bottom of the muffin cups.

Evenly divide the spinach filling amongst the cups. Sprinkle with the garlic and herb seasoning.

Brush the 4 pastry points with egg wash and bring them together, covering the filling, press them together. Lightly brush with more egg wash.

Bake for about 25 minutes until golden and puffy. Allow to cool for 5 minutes then use a knife to loosen around the edges and help pop them out.

Drizzle with a little bit of honey and serve while still warm.