Preheat the oven to 400 degrees Fahrenheit. Thaw the puff pastry sheet.
In a bowl, combine the spinach, artichokes, Parmesan cheese, cream cheese, mayonnaise, minced garlic, salt, cracked pepper, and red pepper flakes. Mix well.
Cut the puff pastry sheet in half.
Spread the spinach and artichoke mixture evenly over one half of the puff pastry.
Place the other half of the puff pastry on top, creating a sandwich with the filling in between.
Using a sharp knife, slice the pastry into six equal strips along the longer side, creating long strips.
Twist each strip and then coil it into a swirl, tucking the ends underneath to keep them secure while baking.
Beat the egg with 1 teaspoon of water and brush the swirls with this egg wash.
Arrange the swirls on a baking sheet lined with parchment paper.
Bake for 25 minutes, or until the pastry is golden brown and fully cooked. Baking time may vary depending on your oven.
Allow to cool slightly before serving. Enjoy!