• Defrost pastry dough if frozen overnight in the fridge (or follow box directions).
• On a cutting board, sprinkle flour and set out pastry dough to expand and rest for 15 minutes.

Prepare Filling:

• Fry bacon in a pan at medium heat, until crisp but not overly. Once cooled, roughly chop and set aside.
• Soften cream cheese in the microwave or a double boiler, using a large mixing bowl. You just want it mostly melted, not hot. Add garlic powder and two eggs, whisking well to avoid cooking egg. Set aside.
• Steam spinach in a large pot with half a cup of water over medium heat for 5 minutes, and strain well, pushing out any water. Add 1 tablespoon butter and a pinch of salt. Set aside.
• Chop artichoke hearts, and remove any stiff, woody pieces.
• In your large bowl of cream cheese, add spinach, feta, artichoke hearts, and bacon. Stir with a fork to break up spinach and combine everything. Taste and add salt and pepper as desired. Set aside.

Make Pastry:

• Preheat oven to 350°F.
• Roll out dough into a rectangle of approximately 9x14" and ¼-inch thick.
• Cut into 12 roughly even “squares." Roll each square out to twice its size.
• Lightly grease 12 muffin tins or line with paper.
• Set a square of dough in each muffin and add filling evenly distributed.
• Beat egg with water and brush over the pastry.
• Place muffin pan in middle of oven and let bake until golden brown, 20-25 minutes.
• Let cool for 5 minutes before serving.