Savory shortcrust pastry:

Place the flour and salt in a mixing bowl or stand mixer bowl and mix. Add the butter, then bring the dough together with the milk without kneading.

Divide the dough into 12 pieces, roll out each piece with a rolling pin, then line the molds.

Arrange on a tray and prick the bottoms with a fork.

Spinach filling:

Wash the spinach and chop it into pieces.

Heat the oil in a large pot or skillet.

Add the chopped spinach, garlic, paprika, pepper, and salt. Cook uncovered over high heat until all the water evaporates.

Mornay béchamel sauce:

Place the butter and flour in a saucepan over heat. Once the butter melts, gradually add the milk, season, and stir with a spatula until the sauce thickens.

Remove from heat and stir in the heavy cream, egg yolk, and cream cheese.

Once the filling is ready, fill the pastry shells with the cooked and cooled spinach, then top with the Mornay béchamel sauce.

Bake at 350°F (180°C) for about 35 minutes.