Finely dice the Onion (½) and mince the Garlic (1 clove).

Heat Olive Oil (1 Tbsp) in a pan over medium heat and sauté the diced onion until it turns soft and translucent. Then add the minced garlic and sauté for another minute or so.

Add the Frozen Spinach (2 ½ cups) in the pan, mix it with the onion and garlic. Cover the pan and let the spinach thaw and heat through for 4-5 minutes.

Take the lid off and sauté the spinach till there's no more liquid in the pan. Turn off the heat and set the spinach aside to cool.

While the spinach mixture is cooling, season the Ricotta Cheese (1 cup) generously with Salt (to taste) and Ground Black Pepper (to taste) in a large bowl.

Add the cooked spinach mixture to the ricotta and mix it all well. Then, mix in the crumbled Feta Cheese (1 cup) to the spinach and ricotta.

Make an egg wash by whisking Egg (1) and Water (½ Tbsp) together and set it aside for later.

Preheat your oven to 425 degrees F (220 degrees C). To assemble the spinach rolls, cut the Puff Pastry (4) into three strips and gently rolled them to widen them slightly.

Spoon the spinach mixture in the middle of the pastry dough leaving about ½- ¾ of an inch on all sides.

Place another sheet on top of the spinach mixture and using your fingers press down and seal the edges around the spinach, removing big air bubbles. Then use a fork to crimp the edges to seal it further.

Brush the top of the pastry with egg wash.

Lightly sprinkle the top with Sesame Seeds (to taste).

Slash the rolls with a sharp knife to allow steam to escape while baking and cut the rolls however long you'd like them.

Bake the spinach puff pastry rolls at 425 degrees F (220 degrees C) for 18 to 22 minutes until they are golden and puffy!

Serve and enjoy!