Preheat your oven to 400°F (200°C) and thaw the puff pastry at room temperature for 30 minutes.

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

Unfold the thawed pastry on a floured surface and cut it in half. Spread half of the filling on one half.

Place the second half of the pastry over the filling and press down to seal the edges.

Cut the filled pastry into 6 strips and twist each strip into a swirl.

Brush the swirls with the egg wash. Place on a baking sheet and bake for 25 minutes until golden brown.

Cool on a wire rack and serve warm.