Preheat your oven to 400F.

In a large bowl, combine the thawed and drained spinach with the mozzarella, ricotta, parmesan, garlic powder, onion powder, red pepper flakes, salt, and black pepper. Mix to combine.

Grab your thawed puff pastry sheet and lightly flour a working surface – roll out the pastry until it’s roughly ¼” thin.

Spread the spinach and cheese mixture on the rolled out puff pastry leaving an empty inch of pastry on top and bottom.

Roll the filled puff pastry as tightly as you can into a large log, gently pinching the edge together. Using a very sharp knife carefully cut the into 16-18 pieces to reveal the pinwheel shape.

Grab a large baking tray lined with parchment paper and place the rolls on it with an inch or two of empty space between each. Make an egg wash by combining 1 egg with 1 tablespoon water and whisking with a fork. Brush the tops and sides of the rolls with the egg wash.

Bake the rolls at 400F for 20 minutes until deeply golden brown and flaky.