In a medium bowl, combine the ricotta, chopped spinach, grated Parmesan, and minced garlic. Stir steadily until everything forms a cohesive, creamy mixture. The ricotta should look smooth, while the spinach distributes evenly throughout the cheese. Season with salt and black pepper to taste, adding a pinch of nutmeg for warmth or chili flakes for a subtle heat if desired. Continue mixing until the filling feels well blended without dry pockets or overly wet spots.
Assemble the Spirals
Lightly flour your work surface and gently roll out the thawed puff pastry sheet just enough to smooth any creases. Spread the spinach-ricotta mixture evenly over the entire pastry, reaching close to the edges so every slice gets ample filling. Starting from one long edge, roll the pastry firmly into a log, keeping the roll tight to help maintain clean spiral layers once sliced.
Slice & Arrange
Using a sharp knife, trim the ends if needed, then cut the log into slices about 1–1.5 inches thick. Each slice should reveal distinct spirals of filling and pastry. Arrange the rounds on a parchment-lined baking sheet, spacing them slightly apart to allow for expansion. Brush the tops and sides lightly with beaten egg to ensure a golden, glossy finish as they bake.
