Remove all skin and bones from salmon. Including pin bones. Sprinkle with salt, pepper, old bay, garlic and onion powder. Set aside.

Meanwhile get a pan heating on med high heat. Add a drizzle of olive oil. Sweat off the red onion. Do not let brown. About 10 minutes. Add garlic and saute 2 more minutes. Deglaze the pan with wine. Let liquid reduce by half. Add chopped spinach. Saute until all liquid in the spinach and liquid from the wine cooks off. You don't want a lot of moisture in this when it's done.

If cream cheese is not a room temp, place in the microwave at 30 second intervals until it is soft enough to mix evenly. Place in a large mixing bowl. Add shrimp, cheese, the 1 tsp of pepper old bay and mustard, and add spinach saute mix when it is done. Mix thoroughly until mixture is even.

Place puff pastry on a board. Roll out with a rolling pin. Spread out a layer of cheese mix in the middle of the puff pastry. Place salmon over, and more mix on top. Fold over the short edges first, then fold over the long edges until they overlap. Seal the seam and place on a baking sheet covered with parchment paper or greased foil. Repeat with the 2nd pastry.

Score the top of the pastry with a knife so it can vent. I did a herring bone pattern. Brush plenty of beaten egg on top of pastries.