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Pre heat oven to 400F. Line a baking sheet with parchment paper. Remove the puff pastry from the refrigerator and packaging so it comes up to room temperature
In a mixing bowl combine all your ingredients
Lay one sheet of puff pastry flat on a cutting board. Layer the spinach mixture evenly over the pastry
Lay the second sheet of puff pastry on top
Using a pizza cutter or sharp knife cut the pastry into 1' wide pieces. You want to cut the dough in the direction where the piece will be the longest. For me this was horizontally
Take each 1' piece and twist it in opposite direction using both hands (as seen in video). Twist until the entire pieces is twisted. Tuck one ending under the pastry and start curling the pastry inward like a snail shell. When you get to the end tuck the end piece underneath the pastry so it doesn't fall apart in the oven
Gently brush olive oil or a beaten egg over all the pastries. This helps them brown
Bake for about 22-24 minutes or until the pastries are golden brown.
Optional: These are great on their own but you can also serve them with a sun dried tomato aioli or pesto.