Squeeze the thawed spinach well, releasing all the water.
In a large bowl, combine chicken, spinach, red pepper, gruyere cheese, basil, garlic powder, salt and pepper. Mix well.
Add the cream cheese blending it into all the ingredients.
In a small bowl, make an egg wash by beating the egg and cold water together. Set aside.
Roll out the puff pastry, forming a rectangle . Slice each sheet into 3 lengthwise strips and 4 crosswise strips. (for 12 squares total)
For each square, place a spoonful of filling in the center.
Brush the edge of one half with egg wash and fold in half diagonally to form a triangle.
Press down the edges with the tip of a fork to seal.
Brush the top of the puff with egg wash and sprinkle with a dusting of parmesan cheese.
If baking
right way, make 2 to 3 small slits in the top to allow steam to be released during baking.
Place puffs on a sheet pan, lined with parchment paper. Do not crowd, give enough room for the puffs to expand.
Bake at 400˚F for 15-18 minutes or until golden in color.
Note: These freeze well, omit the egg wash and parmesan cheese until ready to bake.