In a mixing bowl, combine the cream cheese, feta cheese, spinach, garlic, salt and pepper. Mix until full incorporated. A couple of things to note: make sure the cream cheese is at room temperature so that it is easier to mix it. Also, all excess water should be squeezed out from the spinach.
Preheat oven to 400 F / 200 C and prepare a baking sheet by lightly greasing it with oil. Set aside.
Place a samosa pastry strip vertically on a plate / tray, and start by adding about 1-2 teaspoons of the spinach cheese on the bottom corner.
Fold the samosa pastry corner over the samosa filling. Then from the opposite side fold over the corner into the opposite direction. Continue until you have a triangle shaped parcel, and then using your finger to spread the flour / water paste seal over the rectangular flap of the samosa pastry over to completely seal the samosa. Do watch the video for a visual tutorial on how to fold the samosas.
Continue until all samosas have been filled.
Place prepared samosas on baking sheet and lightly brush each samosa with egg wash on both sides.
Bake for about 10-12 minutes or until the samosas are golden brown and crispy.