Heat olive oil in a skillet over medium flame until it gently sizzles. Toss in the chopped onion and sauté for 3-4 minutes, until it becomes translucent. Add the minced garlic and sauté for another minute, allowing its rich aroma to fill the space.

If you're using fresh spinach, toss it into the pan and cook for 3-4 minutes, or until it wilts down. Ensure that frozen spinach is completely thawed and squeezed of excess moisture before adding it to the pan. Mix well and remove from heat.

Transfer the cooked spinach mixture to a bowl. Stir in vegan cheese (or nutritional yeast), along with salt, pepper, and a dash of nutmeg if desired. Stir well and set aside.

Place the thawed puff pastry on a gently floured surface and roll it out to your preferred thickness. Cut it into 12 equal squares.

Spoon a generous amount of the spinach filling into the center of each pastry square. Fold each square diagonally to form a triangle, then press the edges together and crimp with a fork to seal.

Mix the melted dairy-free butter with plant-based milk. Brush the tops of the puffs with this mixture to help them turn golden brown while baking.

Preheat the oven to 375°F (190°C). Cover a baking sheet with parchment paper and place the puffs on it, ensuring there’s space between each one. Bake for 20-25 minutes, or until the pastries are golden brown and puffed to perfection.

Remove from the oven and let the puffs cool for 5 minutes before serving. Serve them warm alongside your favorite dipping sauce for the perfect bite!