Preheat the oven to 400 degrees F. Grease a mini muffin tin with cooking spray.

In a large bowl, mix the cream cheese and spinach together. Add the cheese, garlic powder, salt, pepper, 1 egg, and 1 tablespoon of chopped scallions. (The other half of the scallions will be used as a topping.)

Beat the other egg together with 1 teaspoon of water in a small bowl and set aside.

Unfold the pastry dough on a lightly greased surface. Make 3 cuts lengthwise and 4 cuts across, creating 12 small pastry squares.

Place each pastry square in the muffin tin, pressing down into each cavity slightly. Allow the corners of the square to rest on the edge of the tin.

Fill each pastry square with 1 tbsp of spinach mixture. Pinch the tops of the pastry corners together.

Brush the tops of the spinach bites with the egg wash and top with the remaining chives and parmesan cheese. Bake for 15-20 minutes, or until the tops of the pastries are golden.

Once baked, loosen the edge of the spinach bites with a knife before removing them from the muffin tin. Serve warm and enjoy!