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Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
Roll out the puff pastry onto a baking sheet lined with parchment paper.
Spread the ricotta cheese evenly over the puff pastry.
Top with sun-dried tomatoes, kalamata olives, green olives, chopped artichoke hearts, sliced grape tomatoes, and crumbled feta cheese.
Season with salt, black pepper, dried oregano, and a drizzle of olive oil.
Fold in the edges of the puff pastry, leaving about 2 inches of crust to form a border.
Beat the egg and brush it over the exposed pastry border.
Bake in the preheated oven for about 20 minutes, or until the pastry is golden brown and crisp.
Remove from the oven and let it cool for 5 minutes.
Garnish with baby arugula and additional olives, if desired.
Drizzle with olive oil, season with salt and pepper to taste, and serve.