For the Filling:

1. Heat the olive oil in a large cast iron frying pan; add the spinach and toss over a low heat, just until it begins to wilt.
2. Add the chopped anchovies, garlic, and a dash of salt and black pepper, and toss over a low heat for a minute or two; then toss in the raisins and chopped nuts.
3. Remove from the pan and place in a colander; then set in a bowl to cool down.

For the Empanadillas:

1. Preheat oven to 350 °F.
2. On a lightly floured surface, roll out the puff pastry dough to ¼ inch thickness.
3. Using a cover to a large jar, cut out approximately 20 rounds, then re-roll the scraps and cut these into rounds as well.
4. Place a tablespoon of the filling in the center of each round. Brush the edges with a little water, then fold and seal, pressing together with the edge of a fork. Brush each one with the egg wash.
5. Place the pies on a prepared baking sheet.
6. Bake for 15 – 20 minutes until puffed and a beautiful golden color is achieved.