Preheat oven to 400 degrees.

Grab two circular pastry cutters - one a little bit smaller than the other. Using the large one, cut out 9 circles in one of the puff pastry sheets. After cutting out 9, gather the dough and roll it out before cutting out more. Then, using the same large pastry cutter, cut out 9 large circles in the other pastry sheet as well, rolling out the remaining dough as needed. Then, using the smaller one, cut circles into the circles already cut out. Using a brush, brush some egg onto the bottom of the circle with a "hole" and place it on the larger circle. Repeat till you have 9 circles on top of the circles. Brush the tops with egg wash and bake at 400 degrees for 15 to 18 minutes. As these bake, they should rise up, forming baskets. When they are done, remove them from the oven and immediately press down on the middle, so there is a hollow part in the center of each basket.

Or simply bake 9 Pepperidge Farm puff pastry baskets and skip the tedious above step!

While the baskets are baking, peel and chop up the onion, ginger, and garlic.

Add the olive oil to a large pan over medium heat/flame and add in the peeled and chopped onion, ginger, and garlic. Sauté about 5 minutes, stirring occasionally to keep the mixture from burning.

Add in the frozen black-eyed peas and stir for 3-4 more minutes.

Then, add in the spinach as well as the coriander, turmeric, and cayenne (if using it) and stir well for another 1-2 minutes or until the spinach starts to wilt.

Season with salt and pepper to taste.

Remove the pan from the heat and set aside.

Once the puff pastry baskets are baked, using a small spoon, spoon the black-eyed peas and greens mixture into the middle of each pastry.

Garnish with fresh parsley, if desired.

Enjoy warm or at room temperature.