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In a large bowl, combine the thawed and squeezed spinach with the rest of the filling ingredients and stir to combine.
Place a piece of puff pastry on a lightly floured cutting board and cut in half to create 2 rectangles – you should have 4 in total.
Divide filling between pastries, brush edge with egg wash then roll up, finishing with the seam side down.
Refrigerate for 30 minutes (or up to overnight).
Preheat oven to 350F.
Line 2 baking sheets with parchment and cut each roll into 4 pieces.
Brush the tops with egg wash and sprinkle with sesame seeds.
Bake for 30 minutes or until golden brown and puffed.
Serve these on their own but I like serving with some tomato sauce.