The puff pastry should be rolled out into a broad rectangle with a thickness of approximately one quarter of an inch on a surface that has been gently dusted with flour. In order to make the sheets more equal, you may just need to give them a tiny roll if you are using pre-rolled sheets.

4. RELECT THE PASTRY TOGETHER:

After spreading the spinach filling over the puff pastry in an equal layer, leave a tiny border around the borders of the dough.

Using the long edge as a starting point, roll the dough up like a jelly roll, then squeeze the edges together to bring them together. Making a huge pocket out of the pastry may also be accomplished by folding the crust over the filling and then sealing the edges.

The pastry roll should be transferred to the baking sheet that has been prepared with care. When you have rolled anything out, you may give it a tiny bend to make it into a crescent shape.

5. ADD THE GARNISH AND THE EGG WASH:

The beaten egg that was set aside should be used to brush the top of the dough. While it is baking, the pastry will take on a gorgeous golden hue as a result of this. To enhance the taste and texture of the dish, you may sprinkle poppy seeds or sesame seeds on top, if you so choose.