Preheat the Oven: Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

Prepare the Spinach: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Add the fresh spinach and cook until wilted, about 3-5 minutes. Season with salt and black pepper.

Remove from heat and let cool slightly. Squeeze out excess moisture from the spinach.

Mix the Filling: In a mixing bowl, combine the wilted spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, and one egg. Mix well until all ingredients are thoroughly combined.

Assemble the Rolls: Roll out the puff pastry sheet on a lightly floured surface to prevent sticking.

Spread the spinach and cheese mixture evenly over the puff pastry, leaving a small margin at the edges to seal the rolls.

Starting at one end, roll the pastry tightly to encase the filling.

Cut the roll into slices approximately 1 inch thick. Place the slices on the prepared baking sheet.

Apply Egg Wash and Bake: Brush the tops of the puff pastry rolls with the egg wash. Sprinkle sesame seeds on top if using.

Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and puffed.

Serve: Allow the rolls to cool slightly on the baking sheet before transferring them to a serving dish. Serve warm.