• Preheat oven to 400℉. Line baking sheets with parchment paper.

Make the filling

• Add the thawed & squeezed dry spinach to a mixing bowl with the sun-dried tomatoes, goat cheese, cream cheese, garlic powder, salt & pepper. Mix until evenly combined (I like to mash it with a fork, but you could use a hand mixer if desired).

Assemble puff pastry bites

• Sprinkle a little bit of flour on your work surface and unfold thawed, but still cold puff pastry sheet.
• Lightly roll out each puff pastry sheet out so it's just a bit smoother. Cut each sheet into 3 equal strips (I follow the crease lines from unfolding the puff pastry).
• Divide the filling in the bowl in half (one half for each set of 3 puff pastry strips).
• Add the filling as a log to each strip, then tightly roll the puff pastry over the filling, lengthwise. Pinch the seams closed and place seam-side down. (There are photos of this in the post) If desired, you can prepare & refrigerate them at this stage until ready to bake.
• Brush the beaten egg on the top of each roll, then cut rolls into 1-inch wide pieces. (Alternatively, you can egg wash them, then cut them) Place the puff pastry bites on the baking sheets and bake for 18-20 minutes or until golden brown. Best served warm. Enjoy!