Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Thaw the puff pastry sheet at room temperature for about 30 minutes until pliable and cut in half to create two rectangles.

In a large mixing bowl, combine spinach, artichokes, Parmesan, cream cheese, mayonnaise, garlic, salt, and red pepper flakes. Mix well.

Spread the filling evenly over one half of the puff pastry, covering to the edges, then place the other half on top.

Cut the pastry into 6 equal strips lengthwise using a sharp knife.

Twist each strip along its length and roll into a swirl shape, tucking the ends underneath.

Whisk together the egg with water to create an egg wash and brush generously on each swirl.

Bake the swirls in the preheated oven for about 25 minutes or until golden brown.

Cool on a wire rack for about 5 minutes before serving warm.