Step 1: Prepare the Spinach and Artichoke Filling

1. Sauté the Garlic and Spinach: In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Add the spinach and cook until wilted, about 2-3 minutes. If using frozen spinach, skip this step and proceed to step 2 after thawing and squeezing out the excess water.
2. Chop the Artichokes: Drain the artichoke hearts, chop them into small pieces, and add them to the skillet with the spinach. Stir to combine.
3. Make the Creamy Filling: In a medium bowl, combine the softened cream cheese, sour cream, shredded mozzarella, and Parmesan cheese. Stir until smooth and well blended.
4. Combine and Season: Add the spinach and artichoke mixture to the cream cheese mixture. Stir until well combined, and season with salt, pepper, and red pepper flakes if using. Taste the mixture and adjust seasoning if necessary.

Step 2: Prepare the Puff Pastry Cups

1. Preheat the Oven: Preheat your oven to 400°F (200°C) and line a muffin tin with a light coating of non-stick spray or line with paper liners.
2. Cut the Puff Pastry: Roll out the puff pastry on a lightly floured surface to smooth it out. Cut the pastry into 12 equal squares, about 3×3 inches each. If needed, lightly stretch each square to make it fit into the muffin tin.
3. Place in Muffin Tin: Press each puff pastry square into a muffin cup, letting the edges stick out slightly to create a “flower” shape. This will give your cups an elegant, layered look after baking.
4. Add the Filling: Spoon about 1 tablespoon of the spinach and artichoke filling into each pastry cup. Be careful not to overfill, as the filling will puff up slightly as it bakes.
5. Brush with Egg Wash: Lightly brush the edges of each pastry square with beaten egg. This will give the pastry a beautiful golden-brown finish.

Step 3: Bake the Pastry Cups

1. Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the pastry is puffed and golden brown and the filling is hot and bubbly.
2. Cool Slightly: Remove the muffin tin from the oven and let the pastry cups cool for a few minutes before transferring them to a wire rack. This will allow the filling to set slightly.
3. Garnish and Serve: Sprinkle each pastry cup with fresh parsley or chives for a pop of color and flavor. Serve warm or at room temperature, and enjoy!