Remove the frozen puff pastry from the freezer and allow to thaw.

Thaw the frozen spinach by placing the bag in a large bowl and filling it with warm water, using your hands to occasionally break up frozen chunks of spinach.

When the spinach is thawed, add to a fine mesh sieve and press out excess water.

Add the spinach, ricotta, parmesan, minced garlic, salt, pepper, and 1 egg to a mixing bowl and combine well.

Roll out the puff pastry sheets flat and spread the ricotta spinach mixture evenly over each puff pastry sheet.

Gently roll up the puff pastry sheets and place on a baking sheet. Refrigerate for 10 minutes to set.

Remove from the fridge and cut each roll into 2 or 3 smaller rolls and add back to the baking sheet.

Whisk together the last egg and brush it over each roll and then sprinkle the rolls with sesame seeds.

Bake at 350 for 30 minutes until the puff pastry is golden brown and flaky.