• Thaw puff pastry until workable (about 30 minutes).

Filling:

• Lightly sauté the garlic in olive oil until golden, then add spinach and sauté for another minute.
• Turn off the heat and stir in feta, scallion, cream cheese, salt, and black pepper. Combine well and adjust seasonings.

Base & Assemble:

• Roll out the 2 sheets of puff pastry to thin out. Cut about a 10 inch circle from each sheet. There will be some leftover puff pastry from the corners which you can bake separately as well. Use a sprinkle of flour to prevent sticking to your work surface.
• Place one circle on a greased baking sheet. Spread the filling, leaving a 1 inch gap around the edge. Place the 2nd circle on top and seal the edge with your fingers.
• Place a small glass in the middle to mark the center (think of it as the "sun"). Cut 16 slits all around it (the "rays"), from the glass to the outer edge. Twist each strip 2 times to expose the filling.
• Make an egg wash by whisking the egg and milk. Brush the egg wash all over the tarte soleil.
• Bake at 400° for about 30 minutes, until puffed up and golden.