Preparation / Directions:
1. steam spinach with water just until wilted. 2. remove from heat and cool with cold water. 3. drain spinach in a colander, pressing to remove all excess water. 4. chop spinach well. 5. in a bowl, combine coconut milk, ginger, garlic chili pepper sauce, lemon zest, lemon juice and garlic. mix together well. 6. add spinach. stir together. 7. preheat oven to 425 degrees. 8. lay out puff pastry and cut into 2" squares. 9. brush all around edges with egg. 10. place approximately one tablespoon of spinach mixture on square. 11. fold diagonally, sealing edges. 12. place coconut ginger spinach puffs on nonstick cookie sheet. 13. brush with egg and bake 15 minutes or until puffed and golden brown. 14. serve hot.
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