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In a mixing bowl, add the cream cheese, egg, parmesan, salt, and black pepper. Mix until completely incorporated. Set aside.
Add the bacon slices to a frying pan and cook until crispy. Transfer to a plate lined with paper towels to drain excess fat.
Once the bacon cools, slice or crumble it into small pieces.
Remove almost all the fat from the pan, leaving about ½ tbsp. Add the crushed garlic and cook until golden.
Add the spinach and stir, cooking until wilted. Mix in the bacon and set aside to cool.
Preheat the oven to 400ºF. Lightly grease a muffin or cupcake pan.
Roll the puff pastry into a ¼” thick rectangle and cut into 12 squares.
Place each square in the muffin cavity, leaving edges overhanging. Divide the cream cheese mixture and spinach bacon mixture among the cups.
Sprinkle parmesan on top. Bring edges of pastry to the center and press together. Brush with egg wash.
Bake for about 25 minutes, or until golden brown. Let cool for 10 minutes before serving.