Puties with tuna and spinach

2 kouro leaves, frozen

2 large eggs

1 tbsp Extra Virgin Olive Oil

½ small onion, chopped

2 cloves garlic, melted

¼ tsp smoked paprika

¼ kg salt

1/8 tsp red pepper, freshly ground

150 gr. spinach

450 gr. Alonissos red snapper tuna in extra virgin olive oil

¼ cup green peppers, seeded, chopped

1 tbsp lemon juice

1 Boil 1 egg until it becomes firm, let it cool and chop it.
2 Preheat the oven to 200°C.
3 In a large pan, heat the olive oil over medium-high heat and saute the onion for 4 minutes.
4 Add the garlic, paprika, salt and pepper and saute for 1 minute. Add the spinach gradually, 1 handful at a time, mix and saute for 5 minutes on high heat.
5 Transfer the spinach to a bowl and let it cool.
6 Add the tuna, olives, lemon juice, chopped boiled egg and mix. Line 2 trays with non-stick paper.
With the help of a cup-pat or a glass, cut the leaves of the puff pastry into circles.
7 We spread the kouro doughs on our pans and divide 1/2 tbsp. filling by placing it in half the semicircle of each dough.
8 Fold the dough over the filling and pinch the edges to close the patty. Beat the second egg with 1 tbsp. water and coat the patties with the mixture.
9 Bake for 20-25 minutes, until golden. Transfer to a wire rack, leave for 10 minutes to cool and serve.