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Preheat your oven to 400F. Line a baking sheet with parchment and set aside.
On a floured surface slightly roll out the puff pastry. Cut each puff pastry sheet into 4 squares and place on the sheet tray (you will have 8 squares)
In the middle of each pastry square add 3-4 spinach leaves, ¼ cup of shredded mozzarella, few slices of tomato, some grated parmesan, basil, salt, pepper, and chili flakes
Take two opposite corners of the puff pasty and fold them over, pressing the edges together to secure them
Brush each pastry with egg wash and bake for 13-15 minutes, or until the puff pastry is golden brown.
Remove from oven and drizzle with pesto oil.
Place the basil, olive oil, garlic, and salt in a blender or mini-food processor, mix until you have smooth sauce. Taste and add additional salt if needed. You can also adjust the amount of olive oil if you want a more liquid sauce.