Preheat the oven to 180 \u00baC while you prepare the filling.<\/p>\n
In a pan with olive oil, saut\u00e9 the minced garlic over medium heat. Add the spinach, saut\u00e9 until it reduces, and then add the pine nuts. Saut\u00e9 everything together for a couple more minutes so the flavors integrate. Season with salt and pepper to taste and let the mixture cool slightly. <\/p>\n
Unroll the puff pastry dough on a flat surface and cut it into rectangles of your preferred size.<\/p>\n
Place a small amount of the filling in the center of each portion and fold the puff pastry into small rectangles. Seal the edges well with the help of a fork so they don’t open in the oven. <\/p>\n
Place the saladitos on a borosilicate or metal dish, brush them with beaten egg and sprinkle sesame seeds on top to give them a crispier and more appetizing finish.<\/p>\n
Bake for 15 or 20 minutes, until the puff pastry is well golden brown and has risen.<\/p>\n
Remove from the oven, let cool slightly for a few minutes, and serve freshly made.<\/p>\n
Tips for perfect savory bites<\/b><\/span><\/h2>\n\n- You can lightly toast the pine nuts before adding them to the filling to enhance their flavor.<\/li>\n
- Puff pastry works best when it’s cold, so avoid working with it for too long out of the fridge.<\/li>\n<\/ul>\n<\/div>