Step 1: Grab a mixing bowl and add your soft cream cheese, grated parmesan, mayonnaise, garlic powder, onion powder, and black pepper. Squeeze every last drop of water from the thawed spinach (seriously, wring it out until you can’t get another drop) and toss it in. Blend everything together until the mixture looks even, creamy, and flecked with green.

Step 2: Lightly flour your counter so the dough doesn’t stick. Roll out the cold puff pastry sheet until it’s smooth. Spread the spinach filling evenly over the pastry, making sure to leave one long edge empty—this helps seal the roll. Roll up the pastry like a jelly roll, from the filled edge to the empty one, until you have a tight log.

Step 3: Wrap the spinach-filled pastry log snugly in plastic wrap and chill in the fridge for about 30 minutes. This helps the log firm up for cleaner slices. Meanwhile, preheat your oven to 400F.

Step 4: Once chilled, slice the log into rounds about 1/2 inch thick. Arrange the pinwheels cut side up on a baking tray lined with parchment. Beat the egg with a splash of water and brush the tops generously. Slide the tray into the oven and bake for 15–20 minutes until the pinwheels puff up and turn a deep, golden color. The edges should be crisp, and you’ll catch the savory aroma as they finish.