Instructions
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Remove the frozen puff pastry from the freezer and allow to thaw.
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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.
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When the spinach is thawed, add to a fine mesh sieve and press out excess water.
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Add the spinach, ricotta, parmesan, minced garlic, salt, pepper, and 1 egg to a mixing bowl and combine well.
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Roll out the puff pastry sheets flat and spread the ricotta spinach mixture evenly over each puff pastry sheet.
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Gently roll up the puff pastry sheets and place on a baking sheet. Refrigerate for 10 minutes to set.
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Remove from the fridge and cut each roll into 2 or 3 smaller rolls and add back to the baking sheet.
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Whisk together the last egg and brush it over each roll and then sprinkle the rolls with sesame seeds.
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Bake at 350 for 30 minutes until the puff pastry is golden brown and flaky.
