In a skillet over medium heat, melt butter or olive oil for about 30 seconds. Add in minced garlic and sauté until fragrant, approximately 1 minute. Toss in chopped fresh spinach, seasoning with salt, black pepper, and a hint of nutmeg if desired. Cook until wilted, about 2 minutes, then remove from heat and let cool.

Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled puff pastry until it’s about 1/8 inch thick. If it becomes too warm, pop it into the refrigerator for 10 minutes.

Spread the cooled spinach mixture over one half of the puff pastry, leaving a small border. Sprinkle the grated Parmesan and shredded mozzarella evenly on top of the spinach. Fold the other half of the pastry over to cover the filling, pressing the edges together to seal.

Slice the folded pastry into strips approximately 1 inch wide. Take each strip and gently twist it several times, ensuring the filling is exposed. Place the twisted pieces on the prepared baking sheet, spacing them about an inch apart.

In a small bowl, beat together an egg with a splash of milk or cream. Brush this mixture over the top of each twist. If desired, sprinkle sesame or poppy seeds on top.

Bake for 18–22 minutes or until the twists are puffed up and golden brown. Monitor towards the end as baking times may vary.

Remove from oven and let cool on the baking sheet for a few minutes. Serve warm or allow to cool to room temperature.