Squeeze all excess moisture from the spinach until it feels dry to the touch

In a bowl, mix cream cheese, sour cream, garlic, salt, pepper, and chili flakes until smooth and creamy

Fold in chopped spinach, artichokes, and Parmesan until evenly combined and slightly thick

Roll out puff pastry on a lightly floured surface until smooth and slightly larger

Spread the filling evenly over the pastry, leaving a small border along the edges

Gently roll the pastry into a log, keeping it snug but not too tight to allow expansion

Chill the rolled log for 10–15 minutes if it feels too soft to slice cleanly

Slice into even rounds about 1.5 cm thick and place them flat on the baking tray

Brush the tops lightly with beaten egg for a glossy, golden finish

Bake until puffed, crisp, and golden brown with bubbling filling

Let cool slightly before serving so the layers set and hold their shape