Preparation

• Assemble all your ingredients first. Make sure the cream cheese is softened, the eggs are at room temperature and the spinach and artichokes have been drained and squeezed to remove excess moisture. Mince the garlic, slice the green onion, and grate the Parmesan cheese.
• In a medium bowl, use a fork to combine the cream cheese, one egg, minced garlic, oregano and black pepper.
• Add the sliced green onion, feta cheese, drained and squeezed spinach, and chopped artichokes and Parmesan cheese to the bowl. Stir until well combined. Set aside.
• On a floured board or preferably a piece of parchment paper, roll out a sheet of puff pastry.
• Spread a thin layer of the spinach artichoke mixture on the sheet of puff pastry.
• Using the parchment paper to get it started, roll up the sheet of puff pastry into a log.
• Beat the second egg and brush the pastry log all over.
• Using a sharp or serrated knife, slice the log into rounds about ½ inch thick.
• Arrange the slices flat on a parchment paper lined baking sheet about 2 inches apart.
• Bake in a preheated 400°F oven for 18-20 minutes or until the pastry is puffed, golden brown and crispy.
• Remove from the oven and let cool for 5 minutes, then transfer to a serving dish and serve with napkins.