Preheat oven to 400°F. Line two baking sheets with parchment paper; set aside.
Heat oil in large skillet set over medium heat; cook spinach and garlic for 2 to 3 minutes or until spinach starts to wilt. In small bowl, combine spinach mixture, tomatoes, onion, queso fresco and olives.
Whisk egg with 1 tsp water. Arrange 12 Empanada Dough - Puff Pastry for Baking on prepared baking sheets. Divide spinach mixture evenly among pastry, leaving 1-inch border. Brush border with egg wash; fold border over filling, overlapping slightly and pinching to adhere. Brush egg wash along edges of tarts.
Bake for 25 minutes or until pastry is golden and flaky; broil for 2 minutes. Garnish with parsley.